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Calabacitas with Thick and Creamy Cashew Cheese

December 28, 2016 by Samuel Warde Leave a Comment

vegan calabacitas with cashew cheese

Calabacitas is a traditional Mexican side dish made of stir-fried squash and peppers. It can also make a hearty entree when served over rice or wrapped in a tortilla. Many people today make calabacitas using zucchini as the main ingredient, but it was originally made using Mexican grey squash, a summer squash that is very similar to zucchini. Calabacitas is usually made with some type of dairy – either cheese on top, or cheese or cream mixed in it – so I made a cashew cheese to make our version vegan-friendly and original. I also topped it with sliced avocado and a drizzle of Jalapeno sauce.

vegan calabacitas with cashew cheese

https://www.youtube.com/watch?v=1RuMMEUnwf4

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Calabacitas with Thick and Creamy Cashew Cheese

Prep Time: 5 minutes

Cook/Cool Time: 35 minutes

Total Time: 40 minutes

Calabacitas with Thick and Creamy Cashew Cheese

Ingredients

  • 3 grey squash or zucchini
  • 1 cup chopped bell peppers
  • 1/3 cup diced red onion
  • 2 cloves diced garlic
  • 1 tsbp vegetable oil
  • 2 tsp vegan margarine
  • Fresh squeezed lemon juice
  • Jalapeno sauce – optional
  • Sliced avocado – optional
  • For the Cashew Cheese
  • 1 cup soaked cashews
  • 1/4 cup cashew milk
  • 1 tbsp nutritional yeast
  • 1 tbsp vegan mayo
  • 2 tsp lemon juice
  • 1 tsp vegan margarine
  • Dash of garlic powder
  • Salt and pepper

Instructions

  1. Melt vegan margarine in a pan with 1 tbsp of vegetable oil over medium heat.
  2. Reduce heat to low and stir in onions and garlic. Let simmer for 10 min.
  3. Stir in squash, peppers, and any other veggies you like, and saute for another 20 to 25 min, stirring occasionally.
  4. While the veggies are cooking, start preparing the cashew cheese. Add cashews, cashew milk, nutritional yeast, and vegan mayo to a food processor. Squeeze in about 2 tsp of lemon juice, then give it a dash of garlic powder and salt and pepper to taste. Process on high for several minutes, until the mixture forms a thick cream.
  5. Pour the cream in a saucepan. Add 1 tsp of vegan margarine and a splash of cashew milk. Cover and simmer on low for a few min. Give it a good stir, then cover and simmer again for 2 to 3 min.
  6. Scoop a few spoonfuls of cashew cheese into the stir-fry and mix thoroughly with the veggies. Plate the veggies, then scoop a large dollop of cheese onto the center. Top with sliced avocado, a drizzle of jalapeno sauce, and salt and pepper to taste.
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https://veganfoodlover.com/calabacitas-with-thick-and-creamy-cashew-cheese/
© VeganFoodLover.com

Samuel Warde
Samuel Warde

Filed Under: All Recipes, Appetizers, Sides & Snacks Tagged With: Cheese, Mexican Food

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