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Vegan Queso Dip

September 24, 2017
It’s game day, and who doesn’t love sitting in front of the TV, eating a big plate of nachos, while watching your favorite team attempt a victory? I know I love eating nachos, but what I don’t love is eating excessive calories and experiencing intestinal discomfort that sometimes happens from traditional nacho recipes containing large amounts of meat and cheese. I’m not vegan, but I wanted to create a vegan queso dip for my clients who are vegan, while also providing alternatives for anyone else who wants to “lighten up” their snacks or “think outside the box” from their traditional cuisine. This queso dip is not only delicious, but also versatile. If you’ve never tried vegan food, your first bite of this queso dip may taste a bit different, as vegan queso will have a slighter sweeter taste compared to dairy varieties. Different doesn’t necessarily mean bad or unappetizing…just interesting and unique. I hope you enjoy this queso dip and that you’re inspired to explore more vegan options in your diet.

Ingredients:

• 1 ½ cups raw salted cashews
• ½ cup + 1 Tablespoon tapioca flour
• 2/3 cup nutritional yeast
• 2 ½ cups unsweetened cashew or almond milk
• 3 Tablespoons avocado oil
• 1/3 cup lemon juice
• 4 Tablespoons pickle juice
• 1 Tablespoon white miso paste
• 2 1/2 teaspoons paprika
• 3 teaspoons onion powder
• 2 ½ teaspoons ground turmeric
• 2 tablespoons garlic powder
• 1 teaspoon ground sea salt
• 5-6 drops of stevia glycerite. May add more if prefer a sweeter taste
• 1-4.5oz can of mild green chilies
• 1-10oz can of mild Rotel
• Dash of cayenne pepper if you desire a spicier queso dip
• Fresh cilantro for garnish

Instruction:

1. Fill a medium sized saucepan with water. Bring the water to a boil on the stove over medium heat. Add in the cashews and cook for 10-15 minutes or until softened. To avoid cooking the cashews they can be soaked in water overnight.

2. While the cashews are cooking, add the remaining ingredients (minus the green chilies, Rotel, and cilantro) to a high-powered blender.

3. Drain the cooked cashews in a strainer to remove excess fluid

4. Add the cashews to the blender. Blend the queso on high for about 1 minute. It’s normal for the queso to look watery at this point.

5. Add the queso to a large saucepan or small stockpot and place on the stove over medium heat. Heat queso throughout while stirring regularly to avoid burning. The queso will go from watery to a clumpy appearance, and then smooth. When the queso resembles the look of cheese sauce, you will be finished.

6. Stir in the green chilies and the Rotel. Place queso on tortilla chips and serve immediately. Garnish with fresh cilantro, a dash of cayenne pepper, or any other desired toppings.

7. The remaining queso can be stored in a jar and kept in the fridge for up to a week. It reheats well and tastes great on potatoes and other vegetables.

8. If you desire a sweeter taste, you can add a few more drops of stevia glycerite. Some people also prefer to add more salt to the recipe.





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Nutritional Yeast...Where Have You Been All My Life?

July 7, 2017
Nutritional yeast is a magical substance found in the bulk or supplement section of health food stores. It’s an inactive yeast made from sugar cane and beet molasses and provides amazing flavor and variety to those who follow the vegan/vegetarian, gluten-free, and paleo diet. Nutritional yeast is wildly known for its delicious, cheesy flavor and replaces milk-based cheeses in most standard dishes; which is a welcomed alternative for those who avoid dairy.

On average, 2 tablespoons of nutritional yeast provides 60 calories and 5 grams of carbohydrate (4 grams coming from dietary fiber). A serving also provides 9 grams of protein and contains all 9 essential amino acids the human body cannot produce. Since vitamin B12 can be of concern for those who are vegan, nutritional yeast does not contain a significant source of vitamin B12 unless it’s been fortified. It does contain 180%, 160%, and 140% the RDA (Recommended Dietary Allowance) for thiamin, riboflavin, and vitamin B6. Since it’s a dry product, it’s best to place it in a mason jar with the lid tightly sealed to keep moisture out. As long as nutritional yeast stays dry, it can last for 2 years.

Nutritional yeast is a vegan/vegetarian, gluten-free, and paleo-friendly ingredient. You can find numerous recipes, cooking tips, and suggestions for using nutritional yeast when you explore websites, blogs, and cookbooks proving it’s possible to eliminate dairy from the diet, without sacrificing flavor and enjoyment. Below are some simple ways you can incorporate nutritional yeast into your diet:

1) Sprinkle it on popcorn or snack mixes for added flavor and zest

2) Add it to soups and stews for increased flavor, texture, and thickness

3) Stir into mashed potato or mashed cauliflower dishes

4) Add a teaspoon to bean dishes for enhanced flavor

5) If you enjoy eating pesto, adding nutritional yeast to your next batch will certainly not disappoint

6) Make decant macaroni and cheese, lasagna, and appetizers without missing the traditional flavor and taste of cheese

7) It’s a terrific salt alternative for those who are salt sensitive or following a salt-restricted diet

If you have any additional ideas or questions for using nutritional yeast, feel free to comment below. If you have any questions or would like to book an appointment, feel free to email me at stephanie@speakingofnutrition.com.

“ A healthy lifestyle takes confidence, knowledge, and persistence to achieve, but never disappoints when it finally arrives”.

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