We only use ROLL here for simple and free cooking recipes, right? I like the real signs of late August.
Last year, when Christina, a photography assistant, said, “Hey, do you know what’s really good? Add a can of green peppers to your main waist jam.”
We all thought, “Wow, that’s great.”
None of us are vegan. We all like regular cheese. But this group changed people’s lives, and every time it appeared in the studio kitchen, our entire team voluntarily chose to involve cornflakes from three ingredients.Print
- 1 cup cashews
- 1/2 cup water
- 4 ounce can diced green chiles (or less, to taste)
- 1 teaspoon taco seasoning (add a pinch of salt if it’s unsalted)
- Blend on a high setting until you get a very smooth and creamy texture. Taste and adjust to how you like it.
- Use it as chip dip, a sauce for roasted vegetables, or just smother it on your tacos, burritos, and crunchwraps.
It is recommended to use some of the recipes I’ve seen in cashews, but I found that you can get good results without soaking! I only care about one simple thing. In my experience, if you have a good mixer, you don’t need to soak.
High speed blenders (Blendtec, Vitamix, Ninja or something similar) are the best! If not, I think it can still be used, but a) you might get the bean texture according to your taste (not necessarily a bad thing, it still tastes good), or b) you might find the benefits of soaking cashew.
- Serving Size: 4
- Calories: 162 kcal
- Sugar: 2.2g
- Sodium: 71.2mg
- Fat: 12.5g
- Carbohydrates: 9.7g
- Fiber: 1.5g
- Protein: 5.2g
- Cholesterol: 0mg