Hi #NOWfam!
I’m coming at you with another recipe today- this time it’s vegan cashew-based nacho cheese. Feel free to use this as a topping on rice + bean bowls, Mexican mac n cheese pasta, + nachos (duh!). There’s a lot of recipes out there for vegan cheese substitutes but I love nut-based cheeses for the simple fact that they contain almost as much protein as their dairy counterparts. It’s important to pick satisfying alternatives if you’re choosing a vegan option so you come away feeling completely unsatisfied. This recipe is full of healthy fats + that plant protein to keep you full and satiated.
One quick note- if you don’t have a super high powered blender (like a Vitamix) you might want to soak your cashews in water for a few hours beforehand to soften them up and make blending a bit easier.
Nutrition Tip: Cashews are such a powerhouse of nutrition, boasting good amounts of iron, healthy fats, and magnesium! Many nuts, including cashews, contain something called tannins which are compounds that can inhibit absorption of these crucial nutrients. Soaking your cashews before blending can release tannins + make their nutrients more easily absorbed by the body.
Ingredients:
1 cup cashews
1 cup water or vegetable broth
1 tsp miso paste (if you don’t have this one, you may just have to kick up the salt a little)
1 tbsp tomato paste
2 tbsp nutritional yeast
1 tsp lemon juice
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
½-1 tsp cayenne or chipotle powder if you like it spicy!
Salt to taste
Directions:
Blend cashews + water together till creamy + thickened. Pro tip: if you forgot to soak your cashews, feel free to boil them for 10-15 minutes instead!
Add remaining ingredients to the blender + blend till combined. If it gets too thick, feel free to add 1 tbsp of water at a time to thin to your preference.
Pour sauce into a small saucepan and heat throughout- this develops the flavor further!
Let us know if you try this one out by tagging @nowyoga_pdx!
Be well,
Emily Rae, RDN, E-RYT