Queso, Shells and Spinach
Updated: Jan 26, 2020
Grain-free, dairy-free, easy, quick, healthy.
Do I have your attention?
All of these descriptives apply to this meal.
First, the queso.
Queso without dairy? Yes!
This recipe is delicious as a dip with celery (or whatever you prefer.)
INGREDIENTS
1 cup of raw, organic cashews
¾ cup water (use HOT water if not using a high speed blender like a VitaMix or you can soak them prior)
¼ cup almond milk
3 tablespoons nutritional yeast
1 can of diced tomatoes with chilies, drained
Seasonings - Himalayan salt, pepper, garlic powder, chili powder, cumin, turmeric, onion flakes (or fresh onion)
DIRECTIONS:
Put all ingredients (except ½ of the tomatoes with chilies) in a high-powered blender and blend on high until thickened. Pour into dish and spoon in the remaining tomatoes and chilies. Stir.
Now for the Queso, Shells and Spinach
INGREDIENTS:
Grain-free pasta of your choice
Approximately 1-2 cups of fresh spinach
Queso (recipe above)
DIRECTIONS:
Cook your preference of grain-free pasta. I use Chickapea Organic Chickpea and Red Lentil Shells Pasta until tender. Drain.
Add a handful of fresh spinach and stir until wilted.
Add enough of the queso to coat, it doesn't take much. Heat on low until warmed.
Top with salt and pepper.
Serve and enjoy!
