Servings: 2 cups
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 yellow bell pepper Diced.
- ¾ cup cashews Soaked for 30 - 60 minutes.
- ½ cup nutritional flakes
- 1 tsp apple cider vinegar
- ½ cup water
- 1 lemon Juiced.
- ⅛ tsp Himalayan spink ea salt
Instructions
- Sauté yellow peppers in olive oil until translucent (about 5 minutes).
- Place red peppers and all other ingredients in a blender and ...well...blend.
- Pour blended mixture into a saucepan and heat on med-high for 6 - 8 minutes, stirring occasionally. Remove from heat and cool.
- Will keep for several days (3 to 4 days if you don’t eat it all).
Notes
This queso is perfect for people who discover they have a cheese sensitivity. Nutritional flakes are also called “B12” flakes and known as a supplement for vegans. They can be found at places like Whole Foods and Sprouts in the nutritional section and in bulk.
Tried this recipe?Mention @betr_health or tag #betrmeals
