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| DESCRIPTION | SERVINGS: | Servings |
I tried many vegan cheese recipes before drumming up this one. It's the best I tell you. You can eat it over pasta and veggies (Lentil Pasta is my fave) or add green chilis and diced tomato and you've got yourself some mighty fine vegan queso dip. Mmmmm Mm.
INGREDIENTS
- 6 Red potatoes
- 1 yellow onion
- 3 Cloves garlic
- 1 cup Sweet peppers
- 1 cup light coconut milk
- 1 cup pine nuts Cashews work too
- 1/4 cup Nutritional yeast
- 4 tablespoons Lemons juiced
- 2 tablespoon vinegar
- 1/2 teaspoon Smoked Paprika
INSTRUCTIONS
- Heat oven to 350 degrees.
- Chop onion and potato into large chunks
- Using a sharp knife, cut 1/4 to a 1/2 inch from the top of the garlic cloves, exposing the individual cloves of garlic.
- Place onion, potato, peppers, and and trimmed garlic head into a roasting pan and place in heated oven for 20 minutes
- Squeeze roasted garlic head into a blender. It should be soft and the garlic clove should squeeze out like toothpaste
- Place all remaining ingredient in blender and blend until smooth. Add more or less coconut milk until you've reached a desired consistency
- Pour sauce over cooked vegetables and pasta, or use as a dip.
RECIPE NOTES
The recipe above is for just one serving. I recommend tripling or quadrupling the recipe and either serving it at one or storing leftovers in the fridge. This is a great sauce to have on hand as it is delicious to stir in with veggies or into a veggie/lentil pasta dish!
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