Plant-based decadence
Put more veggies in your diet with this recipe for a healthier queso
If you are looking for an easy way to sneak more veggies into your children’s diets, or even your own, this dip is loaded with nutritious components and tastes oh-so-decadent.
Should you have concerns about dairy and cholesterol, you can enjoy this dip without a worry.
The dip’s creaminess comes from the blended cashews. And it is chock-full of crunchy corn, zesty chiles, tomatoes, and scallions, along with a savory mix of spices.
I like to top the dip with even more crave-worthy flavor and texture, by adding creamy chunks of avocado.
I’ve been on a kick making my own tortilla chips since I started using an air fryer. This isn’t totally necessary, but why not keep the trend going where nutrition is concerned. Do away with the weird oils and salty flavorings storebought chips possess. Simply cut corn tortillas in to 4 or 6 wedges. Fill the tray of your air fryer, and cook for approximately 6 minutes at 400 degrees F. Each air fryer will vary, in terms of temperatures and cooking times.
With this type of chip, we can really taste the corn. And paired with this dip, they are even more incredible.
Try this super healthy, plant based tribute to queso and chips and not feel guilty, but rather satisfied with the nutrition, and the flavor.
Angelina Larue is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”
Plant-based queso
1 cup raw cashews 1 carrot, peeled and cut into chunks 1 clove garlic, peeled 1 teaspoon salt 2 tablespoons nutritional yeast
2 tablespoons freshly squeezed lemon juice 1 teaspoon chile powder 1⁄4 teaspoon smoked paprika 1⁄4 teaspoon cumin 1 cup corn kernels 1⁄2 cup roasted, diced mild green chile
⁄4 cup chopped scallions 1
1 Roma tomato, diced 1⁄2 avocado, diced
Chips or raw veggies for dipping
Place cashews, carrot, garlic, salt, and 11⁄2 cups cold water into a small saucepan. Bring to a boil over high heat then reduce to medium-low to simmer until carrot is tender, about 10 minutes.
Place mixture, including the cooking water, into a highspeed blender. Add nutritional yeast, lemon juice, chile powder, smoked paprika, and cumin.
Blend on high until completely combined, smooth, and creamy. Pour into medium bowl, and add corn, green chile, scallions, and tomato. Gently stir to combine. Top with avocado and serve with chips or raw veggies.