Steps to Prepare Semolina Recipes Vegan Savoury

Vegan Queso

This vegan version of the traditional mauritian idli recipe is much lighter and savoury idlis do find their way into my meals, as i have grown a liking for them after experimenting with a few versions of my own (more on this to come).

Recipe Summary Vegan Queso

A cashew-based queso dip that has tons of flavor and would fool even the pickiest of queso aficionados! This recipe is best made in a high powered blender (I have a Vitamix®). I cannot say what it would be like in something different! Enjoy with tortilla chips or homemade salsa.

Ingredients | Semolina Recipes Vegan Savoury

1 cup raw cashews

2 ½ cups hot water, divided

2 tablespoons nutritional yeast

2 tablespoons fresh salsa

2 cloves garlic, roughly chopped

1 teaspoon ancho chile powder

1 teaspoon Dijon mustard

¾ teaspoon ground cumin

¾ teaspoon kosher salt

Directions

Place cashews in a bowl and cover with 1/2 of the hot water. Soak for 5 minutes. Drain.

Combine drained cashews, remaining 1 1/4 cup hot water, nutritional yeast, salsa, garlic, ancho chile powder, Dijon mustard, cumin, and salt in a high-powered blender (such as Vitamix®). Start blending at lowest speed and slowly increase the speed. Blend for 2 minutes. Add more hot water if you want the queso to have a pourable consistency.

You can use pico de gallo instead of fresh salsa.

Info | Semolina Recipes Vegan Savoury

prep: 10 mins additional: 5 mins total: 15 mins Servings: 10 Yield: 10 servings

TAG : Vegan Queso

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