If you make this recipe, be sure and let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram. Looking for a few more plant-based cheese recipes? You can check out my Cashew Queso, Plant-based Parmesan, and Creamy Vegan Scalloped Potatoes. I didn’t include that in the list because I thought it was pretty obvious. It does make a good vegan mac and cheese. Drizzle over my 5-Minute Fat-Free Potato Chips to make cheesy potato chips.Drain and place in a blender with nutritional yeast. It goes great with freshly sliced vegetables such as cucumber, cauliflower, broccoli, and carrots. Cashew Cheese: Place cashews in a small bowl with at least 1 cup of water and soak 1-2 hours until softened.Pour it on top of my Vegan Carrot Dogs and add some jalapenos.Perfect for my Healthy Homemade Tortilla Chips! Add some salsa to make a delicious low-fat nacho cheese dip.This Vegan Cheese Sauce is also super versatile. So, in addition to being nut-free and oil-free, it’s also guilt-free! It’s virtually fat-free and low in calories. And, even though nuts are a “whole” food they’re little fat bombs and high in calories.īut, this vegan cheese sauce is different. Most vegan cheese recipes are made with cashews, including one of mine. Now, just blend everything until it looks like cheese sauce. Once the potatoes, carrots, and onion finish cooking just toss them in the blender with all the ingredients. Get your other ingredients ready while the veggies boil: You can either keep the halves together or completely separate them, depending on what you want the serving size to be! Once the potatoes are cut open, use a fork to gently mash the inside of the sweet potato.Boil your potatoes, carrots, and onion in a pot for about 15-20 minutes. Once the potatoes are done roasting, simply remove them from the oven, allow them to cool for a few minutes and then cut in half. For me, it took about ¼-½ cup liquid to get it to the consistency that I wanted, but this is again up to you! I recommend slowly adding the liquid because you can always add more, but you can’t take any out. To thin the sauce and get a creamy consistency, you’ll need to add water or broth as it blends. /rebates/2four-menus2f2&. Feel free to use whichever hot sauce you prefer, I just suggest adding a bit at a time and adjusting the heat level as you go! I used the Siete brand Original and it was perfect! Even with 2 tbsp, it was mild heat. The rest of the sauce ingredients are 2 garlic cloves, juice of 1 lemon, salt, pepper, nutritional yeast, oregano, paprika, cumin and some hot sauce. This softens the cashews and will make the sauce much creamier instead of gritty. In the bowl, pour the water over the cashews and allow to soak for 15-30 minutes. First, add the cashews to a small bowl and bring some water to a boil. The sauce is incredibly easy and all you need is a blender or food processor. I season it with salt and pepper so that they have some flavor! Add the beans and frozen corn, allowing to heat up. I find it easiest to drain & rinse a can of black beans and then heat a skillet over medium heat. While the sweet potatoes roast, the rest of the taco ingredients can be assembled! For mine, I love to have diced baby tomatoes, red onion, avocado, green onion, black beans and corn. Take a fork and poke a few holes in the top of each potato and bake until tender, about 30-40 minutes. If sweet potatoes aren’t your thing, you could absolutely make this recipe with regular potatoes or Japanese sweet potatoes! To roast the sweet potatoes, preheat your oven to 400 degrees. To start, I find it best to choose sweet potatoes that are large and wide so that there’s a lot of surface area to load on those toppings. It’s so flavorful and the best part is, it won’t leave you feeling weighed down from consuming too much dairy products. It’s honestly insane and 100x better than your typical probably-part-plastic nacho sauce. We have busy schedules, so our meals need to keep us full!Īnd don’t even get me started on this nacho sauce. We’ve been trying really hard to incorporate a lot more plant-based meals into our rotation, but I always make sure they are really satisfying and satiating, too. These Vegan Taco Stuffed Sweet Potatoes with Cashew Nacho Sauce are so easy, quick to make and are incredibly filling.
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