I made a batch of this cashew queso recipe, with two notable alterations: I did not add the miso because I didn't have it on hand and I added a 1/2 tsp of chipotle chile powder for a smoky undertone. Additionally, I made sure to include the optional nutritional yeast. While the recipe is a little labor intensive, I felt like it was worth the effort. Plus the queso keeps and re-heats well. (Note: if you do use the miso, check to make sure it is gluten-free if you need that. As I understand it, not all miso is gluten-free.)

For a quick weeknight meal I made nachos (something we rarely eat, but certainly enjoy) by topping tortilla chips with a spiced pepper, onion, and bean mixture and some queso. I broiled it all for a couple of minutes and then added some guacamole (makes any Mexican dish tastier!) and green onions. It was delicious!
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