Tuesday, May 5, 2015

Vegan Cinco de Mayo Queso

Happy Cinco de Mayo! I just discovered a new startup company called Aloha. They really strive for health and happiness in all aspects of life! If you like the following recipe, you are going to love some of the other healthy recipes they're posting! Bueno!

I'm not clear on the significance of the holiday, or if it means anything to folks in Mexico, but I do know that it's a great excuse for a party here. If you're like me, and tend to be more of an impromptu planner than plan-ahead planner, this recipe is a good one to keep around. I've posted it before, but it will be especially good this evening, served to some of your favorite friends alongside your good homemade guacamole (how easy is mashed avocado with a little store bought salsa stirred in?), organic tortilla chips, bean dip (warm a can of refried beans and season with cumin, chili powder, salt, pepper, and nutritional yeast). and, of course, margaritas and cervesas. Almost instant party!

Makes about 2 cups

1 cup raw cashews, soaked 1 hour or more
1/4 cup nutritional yeast
1/4 cup chipotle peppers in adobo
2 T arrowroot (or tapioca flour)
1/2 tsp garlic powder
1/2 tsp salt, or to taste
2 tsp miso paste
1 T Dijon mustard
1 cup water
1 small can diced green chiles - optional

Place all ingredients except green chiles in a blender or food processor, and blend about one minute or until smooth. Pour the queso into a saucepan, stir in the green chiles, and warm over low heat, stirring often. Add a little more water if it gets too thick. Serve in a small bowl. This is best warm, so it's better to refill a small bowl than to let a large bowlful get cold.

Never heard of chipotle peppers in adobo? Look for something like this in the Mexican food aisle. A quarter cup is roughly 2 peppers and a bit of the surrounding sauce. So tasty!