![]() ![]() I find the skin sometimes has a bitter flavor so I choose to remove it.Īdd the carrots to a large saucepan with enough water to cover them.īring the carrots and water to a boil and cook them for about 6-8 minutes until they’re fork tender.ĭrain the hot water and allow the carrots to cool slightly before adding to the high-speed blender or food processor. I prefer to peel my carrots for incorporating into this recipe, but you can also leave them unpeeled! I like to add the cashews to a heat safe bowl and pour boiling water over them until they’re completely covered.Īfter the 30 minutes are up, drain and rinse the cashews and then proceed with the recipe. This mean quick-soaking the cashews in hot water for about 30 minutes before starting this recipe. If you don’t, I recommend soaking your cashews first to achieve the best queso consistency. If you have a Vitamix, like I do, you can skip this step and add the cashews directly into the blender without any soaking. Grab a high-speed blender or food processor and let’s make some queso, kay?īefore you do anything else, decide what level of attention your cashews needs. No worries, because this version is quicker, using steamed carrots, quick-soaked cashews, and plenty of nutritional yeast. ![]() It occurred to me that, while my first queso creation is delish, maybe you don’t want to roast a bunch of cauli before adding it to queso. This recipe, for example, was inspired by my Roasted Cauliflower Cashew Queso and an abundance of carrots. When I see leftover ingredients in the fridge, I immediately start brainstorming creative ways to enjoy them. Maybe it’s having M here, or maybe it’s Spring in there air, but I’m bursting with fresh recipe potential. Lately, I’ve been feeling really inspired with food. Lauren-error aside, this queso is super easy to make on the stovetop and in the blender for a quick savory dip! I’m still finding blobs of cheezy carrot queso clinging to the cabinets and kitchen backsplash. Well, it’s only messy if you blend it the way I did– with the Vitamix lid ajar on the highest setting. Kind of like this Carrot Cashew Queso that I’m sharing with you today. Naturally, I’ve been procrastinating, waiting for the perfect daylight, the perfect feeling, the perfect gap in my schedule, to pick up my Canon camera.īut, you and I both know that there is will never be a perfect time, so I really just need to jump into the messiness. Yes, the cookbook photos are due in less than two months and I’m equal parts excited and anxious to start photographing again. It’s been a bit of a transitional week here as I re-surface into the world after my manuscript submission and start to assess the next big hurdle– While shuffling pieces in Bandido, we talked dreamily about meeting up later this year, in person, in a post-COVID world, full vaccinated and ready for hugs.īut until then, I have a cookbook to finish birthing. We even played a few Irish jigs (mostly rowdy drinking songs) while we attended our weekly virtual game night with my sister and cousins. M and I opened a bottle of champagne that’s been hanging out in the fridge since New Years and toasted to the cookbook manuscript’s completion. I forgot to wear green, but I didn’t forget to celebrate. Serve it with tacos, taco salads, burrito bowls, chips, and veggies! Vegan queso made with steamed carrots, cashews, and plenty of nutritional yeast. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |