Wednesday, May 16, 2012

Raw "Queso" from Lisa

We love this recipe sent to us by LLM client, Lisa (originally printed in Edible Austin from Daily Juice's café). Not only is it downright delicious, it packs in the plant protein and is entirely raw. A far cry from the processed cheese version served up at TexMex places around the globe. 

Dubbed "Casheso" around our test-kitchen, it was eaten up by adults and kids alike. Serve with a variety of fresh veggies or your favorite corn chips (we especially love Garden of Eatin's Blue Corn chips). We used the tiny bit of leftovers as a spread on sprouted tortillas the next day and imagine it would be crazy good as a topper for our snack of the month, Lydia's Sunflower Seed 'Bread'


  • 1 cup raw cashews
  • 2 red bell peppers, seeded and roughly chopped 2 cloves garlic
  • 1/8 c lime juice
  • 1 TBSP raw apple cider vinegar
  • 2 TBSP olive oil
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/2 cup nutritional yeast
  • purified water if/as needed to

Soak cashews in water for at least 2 hours, drain. Place everything in Vitamix, beginning on low and increasing speed as mixture comes together. Look for a smooth queso-like consistency.

Hint from Lisa: "I leave it on high until it becomes slightly warm, mimicking a warm cooked dish."

No Vitamix? No worries. This dip comes easily comes together in a blender or food processor. Eat at room temperature or stir in a small amount of hot water to lightly warm before serving.

Thanks Lisa! 

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