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.