Chili Cashew Queso

Chili Cashew Queso

What an awesome day on Show Me St. Louis.   Dana and Anthony were fantastic!  Here is the Chili Cashew Queso recipe that I made on today’s show.  The recipe is a variation of a Dana Schultz recipe from “The Minimalist Baker.”    Love her, and love her recipes!

Just because you give up dairy doesn’t mean you have to give up cheese!   Many things can make milk!  You just need milk with higher fat content to make good rich cheese.  Hence, cashews! I keep this cheese on hand all the time. I use it as a sauce for macaroni and cheese, and as a base for my famous black bean dip!  But one of my favorite things to use it for is the base for a broccoli potato soup!  Sometimes, I just shamelessly stand over the bowl and eat it until I’m about to burst.  Loaded with protein and spices, this cheese sauce it my absolute favorite.

To heat or reheat microwave, covered, in 30-second bursts, whisking at each interval and thinning with water as needed.  Or re-warm on the stovetop, whisking occasionally and thinning with water as needed.

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Easy Chili Cashew Queso

1 ½ C. raw cashews

1 cup hot water

3 Tbsp nutritional yeast

1 tsp sea salt

1/2 tsp garlic powder

1/2 tsp cumin

Pinch chili powder (optional)

1 chipotle in adobo with a little sauce

Instructions:

  • To make the Queso, add all ingredients to a high -speed blender and blend until smooth. Stop to scrape down the sides at least once.
  • Feel free to substitute salsa, roasted jalapenos, or your favorite hot sauce in place of the chipotle pepper.   The sauce is also really delicious with no heat!

Tahini Free Roasted Garlic Hummus

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Adapted from The Wholesome Dish

I love hummus, and my husband has crowned himself the king of hummus.  He makes it all the time.   And his hummus is forever changing.  It’s usually a product of his current culinary whims. Sometimes he adds fresh dill from our garden. Sometimes he adds a nice smoked paprika that we found at our local Indian Grocer. But he is always upping the ante.  For me, I like a simple traditional hummus.  Its simplicity is what makes it good, and I feel like why mess with a good thing? But there are times when you HAVE to change it up.  Like the time I was out of tahini.  Or like the two months I decided to give up all cooking oils.

This recipe does it all.  It is sesame free and oil free.  The creaminess of this recipe comes from the aquafaba.  What is aquafaba you ask?  It is the water that you normally drain from the can of beans, and it’s amazing!  We vegans use it all the time as a sub for eggs in vegan baking. The starchy liquid is a great binder directly from the can, but what really makes it magical is that it whips and creates foam. Aquafaba is therefore able to trap air; giving items structure at the same time it delivers a fluffy crumb and lift.  You can even make meringues!  In hummus, it adds a flavor and a creaminess that can’t be beat!  It’s the perfect sub for both the oil and the tahini!

Feel free to add whatever spices, or beans you want!  That’s the beauty of hummus, it can be as simple as whatever you have on hand, or as complex as you want it to be!   You can use it as a dip for veggies, or thin it out with a little bit of water and use as a dressing.  We love it on top of our Buddha bowls!

This is a keeper.


“Tahini Free Roasted Garlic Hummus”

  • 2 15 ounce can chickpeas (garbanzo beans, drained but save aquafaba)
  • 2 cloves roasted garlic (buy it pre-roasted at Fresh Thyme)
  • ¼ cup aquafaba from chickpeas
  • 2 tbsp lemon juice (freshly squeezed is best)
  • 2 tsp ground cumin
  • 1 tsp of ground coriander
  • ½ tsp of crushed red pepper
  • 1 tbsp parsley (dried)
  • 1 ½ tsp of salt
  • ½ tsp pepper (or to taste)

Mix all ingredients in blender, and blend until smooth. Add more aquafaba if you find that it’s too dry. Season to taste. Chill for a few hours, taste again, and adjust seasonings if necessary.  You can use olive oil in place of the aquafaba, but it won’t be as creamy, and you’ll save yourself about 240 calories!

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