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1. BEYOND BETTER CASHEW CHEESE SAUCE PLUS
2. BEYOND BETTER CASHEW CHEESE SAUCE FREE
3. BEYOND BETTER CASHEW CHEESE SAUCE MAC

It’s flavorful and decadent, but also a really good-for-you meal. /rebates/2fproducts2f1606661-beyond-better-original-cashew-sauce-dip-mix-3-95-oz&. 1 Best Seller in Plant-Based Cheese 2 offers from 9. Top potatoes with guacamole, Beyond Better vegan cashew cheese sauce (we used original cashew), pico de gallo/ salsa, cilantro, and green onion. Cashew Cheese Sauce: 1 cup soaked/boiled cashews. On a second tray lay out your broccoli florets and beans of choice, drizzle with a little extra virgin olive oil or coconut oil and seasonings. 1 potato of choice (diced) 2 Beyond Breakfast Sausage patties. This will crisp the outside and cook the inside. Then bake them at a high-heat for 20 minutes total. If you have the Borner Mandoline-use the thick setting. I first cut 1-2 organic russet potatoes into 1/4″ rounds.

BEYOND BETTER CASHEW CHEESE SAUCE PLUS

Plus they are easy to make and improvise based on what’s on hand-my favorite way to cook.

BEYOND BETTER CASHEW CHEESE SAUCE MAC

I like them better because of the whole not need a wheelbarrow thing. We were happy to find this Mac N Cheeze (in Creamy Cheddr) from Alpha Foods (which makes the best chikn patties ever). They are delicious, crispy, crunchy, tangy, and savory. They’re better, because they’re lighter and you won’t quite need a wheelbarrow to move yourself around after. You know what I’m talking about, a plate where only the edges are crisp and you almost need a spoon to eat the middle. While there’s nothing quite like a plate of nachos heavy and saturated with oozy fats and tangy sauces. Cook on 400 degrees for about 30-40 minutes, tossing once.Today’s potato nachos utilize thick-cut rounds of russet potatoes that are topped with fresh guacamole and vegetables and served with roasted beans and broccoli. Coat with a little olive oil or avocado oil. You can add more hot water if you’d like it thinner. Combine all ingredients into a high speed blender.

The amount of water doesn’t matter, just make sure the nuts are covered.ĭrain the cashews and discard the soaking water.

BEYOND BETTER CASHEW CHEESE SAUCE FREE

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You may want to add some fresh lime juice as well! This part is preference. Just taste until you like the spice level.

*In place of the chile lime blend, you could use chipotle powder, a fresh jalapeno, or your favorite hot sauce. Remove from heat, squeeze a wedge of fresh lime into the sauce and stir. Boil for a few seconds to thicken the sauce. Bring to a boil, stirring as needed so it doesn’t stick to the pan. I made some delicious sweet potato fries (japanese yams to be specific– they’re the best) to dip, but you can also add to tacos, nachos, burrito bowls, or eggs!ġ.5 cups unsalted cashews, soaked overnightġ/2 tsp Trader Joe’s chile lime spice blend Combine Sauce Mix powder, water, 2/3 cup coconut milk, coconut sugar and curry powder in saucepan over medium heat. Just do me a favor and trust me on this one. If you need to thin it add a few drops of plant milk or some water and stir well. Cashew-based sauces do have a habit of thickening up as they sit. Or pour into a small pan and heat very gently on the stove top. You can up the spice or even add a fresh jalapeno if that’s your jam (I’m more of a mild girl). To reheat, microwave it for 30 seconds then stir and repeat until it is heated through. Sprinkle on popcorn or add to pasta- the options are endless! You can find it at most grocery or health food stores and I’ve even seen it at Trader Joes. It’s also gluten free and contains zero sugar. It’s made from sugar cane and beet molasses and ends up a flakey/powder consistency that is loaded with protein, vitamins and minerals. The name might sound weird, but it has a delicious cheesy, nutty flavor, and is an inactive yeast (so not the same as when you bake). The secret ingredient is the nutritional yeast. It’s beyond what I expected in every way. This cheese has so few ingredients, but has left even my most cheese-loving friends going back in for more. Maybe I would actually like nacho-style cheese if done right? Life is too short not to find out! (I should add that I’m not into soy anything so, for me, if it’s going to be a “fake” cheese, it needs to be soy-free.) For these reasons, I’ve always just opted-out making a healthier nacho cheese was truly never on my list of things-to-do.īut I’ve been seeing different vegan versions around the internet lately and have started to become curious.

is it actually even cheese? Why does it look like orange goo? I can get behind high-quality dairy, butttt something tells me that’s not the case most of the time. It screams “cheese-wiz” and I’m left wondering. Nacho cheese has always been one of those strange food obsessions that I just didn’t understand.