"Queso" Loco Sauce

I was talking the other day on Instagram { <----follow me, click here } about sauces and how a sauce can make or break a meal. Finding your favorite dairy-free sauces is a key to sticking with and really enjoying eating a plant-based diet. If you never make fun sauces you might get really bored or not ever enjoy a vegan meal. 

Cheese {dairy} or sour cream are so easy and don't require much work but a little crumble or spoon full to add tang or fatty flavor to any meal. I take that back, making cows milk into a good cheese or sour cream takes a LOT of work, but somebody else does it before you buy it. That's a side note. 

Anyways, my point is, if you keep a catalogue or better yet a pinterest board { <---- check out mine here } with your favorite sauces, you'll be sure to enjoy your plants so much more. 

Today I'm sharing my Queso Loco sauce with you. It's crazy good and crazy spicy {you can make it as spicy as you'd like}. I've made 3 batches of this sauce since Monday.

Note: On one occasion I did accidentally throw away my camera's little tiny memory card. I was really bummed because life has been too busy to run and grab a new one this week. So I had to resort to my iPhone for this post. Luckily the recipe is simple and pretty pics aren't all that necessary to portray the texture and creaminess of this lovely sauce. 

QUESO LOCO RECIPE

yields about a cup

INGREDIENTS

1/2 cup cashews {raw or toasted or both}

1/4 cup water {or more depending on how thick you like it}

1/4 cup fresh squeezed lemon juice {just about 1 lemon, juiced}

1/2 Tsp sea salt

1/4 cup nutritional yeast

2 Tbls sriracha sauce {start with one and add as you go, until spice is perfect for you}

1 Tbls instant veggie base powder or better than bouillon paste  {veg}

DIRECTIONS

Put all the above ingredients into a high speed blender and puree until completely smooth. The batch I photographed was thicker than my others. I preferred the batch a tad thinner without any signs of chucks. The more water you add the thinner the texture. Play around. Maybe add water as you go. It should be easy to puree in the blender, not thick and difficult to mix. 

Use on white rice with greens. OR add to beans. I hope you enjoy. 

XO -- Juli