Plant-Based Queso 🧀 🧡
As I've been feeling better and seeing all of your amazing cooking, my brain had been secretly planning foodstuffs behind the scenes. It all kinda hit me yesterday. All of your delicious chili posts, bean posts, & brand new custom recipe posts are so dang inspiring!!
This is mostly the eatplant-based.com mozzarella that @plant.eating.angie recommended in the past with a few tweaks. I doubled the recipe and used 1/4 cup cashews and an ever-so-slightly heaping 1/4 cup of the @rancho_gordo white beans that I can never remember their name (alubia blanca, I just looked it up). I have some made and frozen in the freezer. Cannellini or another similar creamy white bean would work.
1 1/2 cups water
1/4 cup raw cashews, soaked
1/4 cup cooked white beans
2 tbsp nutritional yeast
2 tbsp cornstarch
2 tbsp white wine vinegar
1 scant tsp sea salt
1/2 tsp achiote powder (ground annatto) for color and a hint of flavor
Blend all ingredients in a high powered blender 1-2 minutes. Add to saucepan over medium heat and whisk very frequently until it starts to simmer and gets nice and thick. Pour into a dish to refrigerate uncovered until cool, though it's lovely at this stage as well. I lined my dish with wax paper.
#plantbased #veganqueso #plantbasedqueso #simpleanddelicious