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Mexican Cashew Queso & Fries

Chris Petrellese, a.k.a. Conscious Chris

Foodie + photographer inspired by mindful and compassionate living, actively sharing his vegan journey through photos, recipes and lifestyle tips.

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instagram: @consciouschris | consciouschris.net

 

 

INGREDIENTS

For the Fries

4 large russet potatoes

2 tbsp olive oil or Tessemae’s Zesty Ranch (optional)

½ cup guacamole

½ cup pico de gallo

1 package of Sweet Earth Foods

Chipotle Savory Grounds (10 oz)

Cilantro (garnish)

 

For the Mexican Cashew Queso

1 cup raw cashews

¼ cup hot sauce (I used Yellowbird)

4 tbsp nutritional yeast

¼ tsp sea salt

½ tsp cumin

½ tsp black pepper

½ tsp garlic powder

1 cup hot water

 

METHOD

For the Fries

Preheat oven to 400°F/205°C and set to convect bake. Wash and peel potatoes, then cut in french fry shape 1/4 inch thick. Place potatoes in bowl and coat with olive oil or Tessemae’s Zesty Ranch dressing (optional). Line potatoes on baking sheet(s) and place in the oven for 15 minutes. Remove trays from oven, flip potatoes and bake again for 15 minutes. Once finished, remove from oven and let cool. While cooling, follow package direction to heat Sweet Earth Savory Grounds on stovetop. Add potatoes to a serving bowl or dish and top with the Sweet Earth Savory Grounds, pico de gallo, cashew cheese sauce and guacamole, and garnish with cilantro. 

 

For the Mexican Cashew Queso

Soak cashews for 2 hours or until soft. Add all ingredients to high-power blender or food processor. If too thick, add more water to reach desired consistency. 

 

Food Secrets I Swear By

First, liquid smoke adds the perfect element to so many different savory meals. Second, make it rain nooch (nutritional yeast) on everything. Finally, harness the power of meal preparation and planning. It’s amazing how much easier it can be to eat nutritiously when you cook in batches and plan ahead.

 

 

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