Cashew Queso

MATERIALS

Makes ~1 1/2 cups

• 3/4 cup cashew butter (or 1 1/4 cups raw cashews)

• 3/4 cup salsa

• 6 tbsp water

• 1.5 tbsp apple cider vinegar (or lemon juice)

• 1 tbsp chili powder

• 1/2 tbsp cumin

• 1/2 tbsp paprika

• 3/4 tsp salt

• 1 can pinto beans, optional

PROCEDURE

Optional Prep: If using cashews, pour boiling water over cashews and let soak for an hour. Drain and rinse prior to using. This makes the cashews easier to blend and the sauce smoother.

1. If using cashews, process in a food processor until cashew butter forms (~5 minutes or so).

2. Add remaining ingredients and continue to process until smooth.

3. Pour into a saucepan. Stir in pinto beans, if using. Heat over medium heat until warm, stirring constantly (~5 minutes). Add more water for a thinner consistency.

VARIATION

If you are adding to tacos, you can save some time and a pot to wash by skipping the heating step. It will get warm after being wrapped in the tortilla.

THE RUNDOWN

Take your nachos, burgers, or tacos to the next level with this recipe.

Adapted From: The Vegan 8

Chipotle Aioli

MATERIALS

Makes ~1 cup

• 3/4 cup raw cashews

• 1/2 cup water

• 2 tbsp lemon juice

• 1/4 tsp salt

• 1-2 tsp maple syrup (or date syrup)

• 2 chipotle peppers in adobo sauce (1 if you aren’t in to spice, more if you are)

• 1 tsp adobo sauce

• pinch smoked paprika, optional

PROCEDURE

Optional Prep: Add raw cashews to a bowl and pour boiling water over them. Let soak for an hour. This makes the cashews easier to blend and the sauce smoother.

1. Drain and rinse cashews. Add to a high speed blender or food processor.

2. Add remaining ingredients and blend until creamy and smooth.

3. Taste and adjust seasoning as desired (more syrup for sweetness, more peppers for heat, etc.)

4. Serve or refrigerate. Leftovers will keep for up to 5 days in the fridge.

Variations

For a smoother sauce, use ~1/3 to 1/2 cup cashew butter instead of raw cashews.

THE RUNDOWN

This sauce is great on burgers or breakfast bowls or salads…it is the difference between the burgers and wraps you make at home and those at the restaurant. Good sauces = good food!

Adapted From: Minimalist Baker

Lasagna

MATERIALS

Makes 4-6 servings

• 12 whole wheat lasagna noodles

• Sauce

  • 1 24 ounce jar pasta sauce

  • 3/4 cup red lentils, optional

  • 3/4 cup water

  • 8 ounces mushrooms

• "Ricotta"

  • 1 1/2 cups raw cashews, soaked for a minimum of 2 hours

  • 1/2 cup water

  • 1 tbsp apple cider vinegar

  • 1 garlic clove

  • 1-2 tbsp nutritional yeast

  • 1 tbsp dried basil

• A few handfuls of spinach

• Top with Parmesan-ish and fresh basil

PROCEDURE

Prep:  Par boil lasagna noodles (~4 minutes).

1. Sauce - simmer lentils, pasta sauce, and water for ~20 minutes or until lentils are done.  Preheat the oven to 375 degrees.  Slice mushrooms and add in the last 5 minutes.

2. "Ricotta" - drain cashews and add to food processor. Add remaining ingredients and process until smooth.

3. Assemble in a 9x13 casserole dish in the following order: 1/4 of the sauce, noodles, half of the "ricotta", spinach, 1/4 of the sauce, noodles, remaining "ricotta", spinach, 1/4 of the sauce, noodles, remaining sauce.

4. Bake for 40 minutes.

THE RUNDOWN

This will take some time, but none of the steps are particularly hard. Pro tip - save some time by leaving the lentils out of the sauce.

Inspired by: Minimalist Baker and Simple Veganista

Parmesan-ish

MATERIALS

Makes 1 cup

• 3/4 cup raw cashews

• 3 tbsp nutritional yeast

• 1/4 tsp garlic powder

• 3/4 tsp salt

PROCEDURE

1. Add all ingredients to a food processor or blender and process until it looks like parmesan cheese.

2. Store in an airtight container in the fridge.

THE RUNDOWN

Use as a topping for Spaghetti or Pizza or anywhere else you would use parmesan cheese.

Adapted From: Minimalist Baker