Vegan Chile con Queso

-
3/4 cup
almond milk
-
1 tablespoon
apple cider vinegar
-
1 teaspoon
cornstarch
-
3/4 cup
cashews
-
1 3/4 cups
cups warm water
-
1 tablespoon
lemon juice
-
2 tablespoons
nutritional yeast
-
1/4 teaspoon
garlic powder
-
1/4 teaspoon
turmeric
-
3/4 cup
salsa
-
1
red bell pepper, finely diced
-
2
fresh cilantro, finely chopped
-
sea salt and freshly ground white pepper, to taste
- Combine almond milk and vinegar in a small bowl; set aside for 5-10 minutes until mixture thickens. Add cornstarch; mix well to combine.
- In a food processor, grind cashews. Remove from food processor and add to a medium sized pot over medium heat.
- Add water, lemon juice, nutritional yeast, garlic powder, turmeric and almond milk mixture. Mix well; add salsa, red bell pepper, cilantro, sea salt and pepper.
- Serve warm, at room temperature with corn tortilla chips, crudites, atop burritos, tacos and salads. Enjoy.
Reviewed September 20, 2012
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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Makes: 5 servings
- Calories93
- Carbohydrates10.2
- Cholesterol5 mg
- Fat4.3 g
- Saturated fat1.3 g
- Sodium302 mg
- Protein5 g
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