YUM!!! 😍👅 #Repost @sweetsimplevegan ・・・
We went from not knowing what the heck we were having for dinner to this 😍 A baked Yukon good potato loaded with black beans, roasted corn, fresh guacamole (we got a whole bag of avos from Winco for $1 holllllaaa), diced tomatoes and red onions, @kellyscroutons vegan Parmesan, rainbow pepper and a variation of the cashew mustard cheese on our blog. Instead of soaking cashew overnight, I just boiled them for about 10-15 minutes and blended them with the remaining ingredients in a high speed blender. All of this was ready in under an hour 🤘🏻 if you want the cheese sauce recipe, I’ll link it in my bio and put it below :) PS shoutout to @frommybowl for letting us borrow all of your cute AF ceramics ♥️INGREDIENTS
•1 cup raw cashews, soaked •1/2 medium-sized potato, peeled and diced
•1/2 cup low-sodium vegetable broth
•2 tablespoons mustard
•1 tablespoon lemon juice
•1/2 teaspoon turmeric powder
•Salt and pepper, to taste
•1/4 teaspoon black salt (optional)
•Place the cashews in a medium bowl and cover with water. Soak overnight or for at least 8 hours to soften.
•Place the potato into a small steamer pot and steam until softened, about 15 minutes.
•In a high-speed blender, add the soaked cashews and steamed potatoes, along with the remaining ingredients. Blend until smooth.
#vegancheese #veganrecipe #vegan #sweetsimplevegan #bestofvegan https://sweetsimplevegan.com/2018/03/cashew-mustard-cheese-dip/