Description
Probably my favorite dinner Shalva's been making, and somehow all three of our kids eat it.
The secret? Every single thing in here is plant-based. 🌱
CASHEW QUESO
1 cup water
1/4 cup nutritional yeast
1/2 cup raw unsalted almonds
1/2 cup raw unsalted cashews
1 red bell pepper, seeded
1 1/2 tsp salt
1/2 tsp garlic powder
1 tsp onion powder
Crushed red pepper, a few shakes to taste
Blend until smooth. In a Vitamix, run it on high for 6 minutes and it comes out hot. In any other blender, blend until smooth, then warm it on the stovetop.
CRUNCHWRAPS (makes 4)
4 10-inch flour tortillas
4 6-inch flour tortillas
4 tostada shells (flat hard shells)
1 cup plant-based ground protein, cooked and seasoned
1 cup cashew queso
1/2 cup plant-based sour cream
1 cup shredded iceberg lettuce
1 medium tomato, diced
1/2 cup dairy-free cheddar shreds
Lay a 10-inch tortilla flat. Layer the protein, queso, tostada shell, sour cream, lettuce, tomato, and cheese, in that order.
Cap it with a 6-inch tortilla. Fold the edges of the big tortilla up and over in five pleats, working around until it's sealed.
Heat a dry skillet over medium. Cook seam-side down for 3–4 minutes until golden and crispy, then flip and cook 3–4 minutes more.
Let it cool a minute, slice in half, and serve.
Send this to a friend who needs a dinner win. 🙌
#crunchwrap #plantbased #kidfriendlymeals #easydinner