I love how we can create recipes with amazing ingredients that we never imagined matching! This recipe will impress you with the flavor, texture and really remind you of the flavor of that creamy cheese from Mexican food. I love it when recipes with vegetable ingredients look as good as the original recipe! Even though I’m not a vegetarian, I feed primarily on plant foods (vegetables, seeds, legumes, nuts, grains, fruits, etc.).
A recipe with influence from Mexican cuisine that I love! Living in the south of California we have an incredible influence of Mexican cuisine that brought me a lot of inspiration in the kitchen and an even more special love for tacos and burritos! I discovered the avocado in savory dishes thanks to their influence!
I do not recommend replacing or omitting any ingredient, to ensure success in flavor and texture!
Many ask me if cow cheese is a villainous to health and I always answer that there is no such thing! Each one works in a different way and will have a unique reaction to food, besides that there is no poison without a dose! I will not deny that the quality of industrialized dairy products derived from cows have their shares due to the lack of ethics that animals are usually treated (majority in confinement), as well as the way cows are fed (maize and transgenic soy). and/or medicated (use of antibiotics), which influences the quality of the derivatives and the beef itself.
I usually have fun and I am satisfied with recipes for more vegetable and tasty cheeses on a daily basis, but I don’t deprive myself if I want to enjoy a cheese if I want to! When I buy dairy products I look for options with few ingredients listed, most of the time organic, without sweeteners (yogurts), chemical additives, etc. You will usually find something of the kind on the ingredients list: pasteurized whole milk/skimmed milk, some kind of (probiotic) culture and salt. That’s it!
Regardless of whether you eat cheese or not, if you are vegan or omnivorous, you will love this recipe! It can work to serve as an appetizer with some crackers, carrots, cucumbers, fill tacos, burritos and even mixed in a dough!
If you make the recipe, tag me or comment below! I would love to know how your experience was!
Recipe
Yield – 2 cups / 500ml
Ingredientes:
- 1 cup/150g cashews, soaked for 4-8 hours or overnight.
- 1 small organic red pepper
- ½ teaspoon salt
- 1/4 cup nutritional yeast (Nutritional Yeast) – finds in health food stores or Amazon.
- 2-3 tablespoons of freshly squeezed lemon juice
- ½ clove of garlic
- 1 small piece of fresh turmeric or 1/2 teaspoon powder
- Pinch of Cayenne Pepper Powder to taste
- ½ cup/125 ml of water
Instructions:
- Drain and wash the chestnuts.
- Place all the ingredients, except for the water, in a blender or food processor. Gradually add the water, I suggest adding a tablespoon at a time until it reaches the desired consistency. For a firmer consistency, use less water, if you want a more liquid cheese, use more water..
*If you choose to use Food Processor, the texture will not be as homogeneous, but it will remain delicious!
Recipe adapted from the wonderful My New Roots! It’s really good to know her website!
vegan queso
Makes about 2 Cups / 500ml
ingredients:
1 cup / 150g cashews, soaked for 4-8 hours or overnight
1 Red Bell Pepper
½ TSP. salt
2 TBSP. Nutritional Yeast
2-3 TSP. Freshly Squeezed Lemon Juice, To Taste
½ clove garlic
1 Small Piece Fresh Turmeric
Ground Cayenne, To Taste
½ cup / 125ml water
directions:
1. DRAIN AND RINSE THE CASHEWS.
2. Put all ingredients, except water, in a high-speed blender.
3. add water according to the consistency you wish. I Like Adding 1tbsp at a time. The Less Water You Add, The Creamier It Gets.
Recipe inspired by one of my favorites bloggers My new roots! Make sure to check her blog out!