I've been making cashew-based queso for a while now and using it as a dip and as a sauce over other things. It has become a favorite in our home.
I love cashews, but also realize they are pretty high in calories and wanted to see if I could come up with something that would contain less.
This means...experimenting again!
And so I did.
What I discovered is that I can easily use this in the same way, but with about ½ the calories as the cashew-based. The taste is basically the same to me. However, I will say the consistency is thinner and therefore I'm going to post the recipe the way I would make it next time - altering the amount of water I used in my experiment.
INGREDIENTS:
1 can of organic chickpeas/garbanzo beans, rinsed and drained
¾ cup of water (or ½ cup water and ¼ cup almond milk)
2 T of nutritional yeast
1 can of tomatoes with green chilis, drained
Seasonings: Himalayan salt, pepper, garlic powder, cumin, turmeric
DIRECTIONS:
Combine chickpeas, water (milk), yeast, seasonings and ½ of the canned tomatoes in to blender and blend on high until smooth. Pour into bowl and add remaining tomatoes and stir.
ENJOY!
