The Planted Kitchen

Cashew Queso

Sep
22

The best cashew queso

I could seriously eat queso with every meal if it were socially acceptable. Queso and guacamole. Those two things are ALWAYS in my house. I’m not going to lie, I had some of this queso with breakfast. Matt always makes fun of me because, inevitably, I drop some guacamole or queso on the close I’m wearing. “It’s not yours if it doesn’t have guacamole on it.” I guess I need a bib or something. I also may be the only person who had to get a ring cleaned because I accidentally dipped it in guacamole and it got in between all of the stones. Welcome to my life.

The best cashew queso

Matt finds my need for queso and guacamole either endearing or annoying, I’m not sure which. But either way he’s okay with eating meals that involve one or both of those things at least twice a week. They’re just so amazingly delicious! Most of the time Matt doesn’t get to actually eat any of it because, I’ll admit it, I’m a queso hog of sorts. Actually, I tend to hog just about any dip if I really like it, without really meaning to. Oops.

This queso is extra great because it’s plant-based and totally customizable! Like spicy queso? Add some jalapeños. Like your queso with “meat” in it? Put some lentil taco meat in it. The possibilities are endless. I would suggest using a high powered blender such as a Vitamix or Blendtec .

The best cashew queso

On anther note, I’ve been reading a lot of books lately. I’ve always been a bookworm, but I had stopped reading as much because Matt and I went on a series of vacations. Now that I’m back in the swing of things, I’ve been reading like a maniac again! If anyone has any recommendations, please let me know. I’m definitely open to suggestions!

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Cashew Queso

Servings 4
Author Whitney

Ingredients

  • 1 1/2 Cups Raw Cashews soaked for 6-8 hours
  • 2 Cups Vegetable Broth low sodium
  • 1/3 Cup Nutritional Yeast
  • 1 Tsp Smoked Paprika
  • 1 Tsp Chile Powder
  • 1 Tbsp Lime Juice
  • 1 Tsp Cumin
  • 1 Tsp Sea Salt
  • 2 Cloves Garlic minced
  • 1 Diced Jalapeno optional
  • Pico de Gallo optional

Instructions

  1. Soak cashews for 6-8 hours (or overnight) in water.

  2. Drain and rinse cashews.

  3. Place all ingredients in a high powered blender such as a Vitamix or Blendtec and blend until smooth.

  4. Enjoy with chips, on tacos or however you like to eat queso!

  5. Store in an airtight container in the refrigerator for 3-4 days.

Almond Crusted Cauliflower Nuggets

Aug
29

Cauliflower Nuggets

Football is here! I’m so ridiculously excited! I’ve been watching football for as long as I can remember, specifically a college team here in Texas whose colors are orange and white. Football, to me, encompasses everything that is fall. During football season you have pumpkin everything, Halloween, Thanksgiving, Christmas, cooler weather, school starting. It just makes me giddy!.

While watching football, I always like to have some sort of snack because I get hungry about every two hours. I like finger foods because they’re easy to eat while sitting on the couch. I’m a huge of chips and dip, but lately I’ve been wanting something different. Enter almond crusted cauliflower nuggets. These cauliflower nuggets are hubby approved, which is one of the best parts! Any time I can get him to eat more cruciferous vegetables is a win in my book.

Matt is SUPER exited about football too. He literally starts a countdown for the upcoming season the minute the current football season is over. It’s actually a little endearing. I like it though because it’s something we do together. I actually told him when we started dating that I didn’t date anyone who didn’t like football. He immediately started talking about different players and team stats. I knew he was a keeper.

Cauliflower Nuggets

We’re also both super excited about the upcoming holidays. I realize it’s August, but they’ll be here before you know it. In addition to all of the normal holidays, Matt’s birthday is in November so we get to celebrate that too! That also means I get to make him a cake. It’s a win-win for both of us because I love to bake and he loves to eat baked goods. So it works out. Anyway. Cauliflower nuggets.

Cauliflower Nuggets

These cauliflower nuggets are everything I could want in a football finger food. They are small, bite-sized, and oh so delicious and you can dip them in just about any condiment you want! My favorites so far are ketchup and maple dijon mustard. Now I’m making myself hungry! I might actually go make some right now. These nuggets can also be made for lunch or dinner too! They certainly aren’t just for snacking. Goodness no. In fact, I ate them for lunch the other day. I just made some baked french fries to go on the side.

 

Print

Almond Crusted Cauliflower Nuggets

Servings 4
Author Whitney

Ingredients

  • 2 heads Cauliflower
  • 1 cup Gluten Free Oat Flower
  • 1 1/4 cups Plant Milk of Choice Unsweetened
  • 1/4 tsp Black Pepper
  • 1/2 tsp Sea Salt
  • 1/2 tsp Smoked Paprika
  • 1/2 cup Almond Flour
  • 1/2 cup Roasted Almonds Finely Chopped

Instructions

  1. Preheat oven to 375 degrees fahrenheit.

  2. Cut cauliflower into small florets and set aside.

  3. Mix oat flour, plant milk, black pepper, sea salt, and smoked paprika in a large bowl. Place cauliflower into bowl and mix until the cauliflower is coated. 

  4. In a separate bowl, mix together chopped almonds and almond flour.


  5. One by one, take the cauliflower florets from the oat flour mixture and place in almond flour mixture and coat floret with the mixture. Place coated florets on a cookie sheet lined with parchment paper.

  6. Bake coated cauliflower for 30 minutes, flipping halfway through.

  7. Enjoy hot with condiment of choice.