![]() Top each potato with broccoli, more cashew cheese sauce, bacon and chives. Drizzle some of the cashew cheese sauce into each potato. Vegan Cashew Cheese Sauce Recipe 1 cup almond milk 1 1/2 cups raw cashews 1 jalapeo, chopped 2 garlic cloves 1/4 cup nutritional yeast 1/2 tsp paprika 1. Fluff the insides of the potatoes with a fork, if you like. Roughly chop the bacon into small pieces or julienne and set aside.Ĭut a lengthwise slit in the top of each potato and gently push the ends toward the center to open up the potatoes. Remove the bacon to paper towels to drain. Meanwhile, in a large skillet, add the bacon and cook over medium-high heat until golden brown and crispy, 3 to 4 minutes per side. Roast until tender and starting to brown, about 20 minutes, then set aside. Spread the florets on a rimmed baking sheet in a single layer, drizzle with the olive oil, season with salt and pepper and toss well to coat. Blend on high speed, adding more water if necessary, until smooth and creamy, about 30 seconds.Īfter the potatoes have been cooking for about 35 minutes, prepare the broccoli. ![]() Add the nutritional yeast, lemon juice and salt to taste. Lather it on pasta, nachos, tacos, and so much more the options are endless for this versatile cashew cheese sauce. Toss the ingredients into a blender and puree until smooth and thick. Reduce the heat and simmer until the carrots are fork-tender, about 12 minutes.Ĭarefully add the warm cashew mixture, including the liquid, to a blender. This quick and easy Paleo cashew cheese sauce recipe is a staple in my fridge. 1 cup raw cashews 1/2 cup hot water 2 tablespoons lemon juice 1 tablespoon olive oil 1 garlic clove 1/2 teaspoon sea salt 1/2 teaspoon dried oregano. ![]() Place directly on the oven rack and bake until the potatoes are fork-tender and the skins are crispy, 55 to 60 minutes.įor the cashew cheese sauce: Meanwhile, in a small saucepan, add the cashews, carrots, garlic, 1 teaspoon salt and 1 1/2 cups cold water and bring to a boil. Using the tip of a knife or a fork, poke each potato 2 to 3 times. For the loaded baked potatoes: Preheat the oven to 425 degrees F. ![]()
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