![]() Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. Add the nutritional yeast, sun-dried tomatoes, hot sauce and vinegar. Carefully pour the mixture into a blender, but keep the pot handy for later.Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes. Add the cashews and water, and stir to combine.Stir to combine, and cook, stirring constantly, for 1 to 2 minutes to enhance their flavors. Add the grated potato, garlic, paprika, chili powder, cumin, garlic powder, onion powder and salt.Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes. In a large saucepan, warm the olive oil over medium heat.Optional toppings: additional fire-roasted tomatoes or salsa or chopped fresh tomatoes, chopped fresh cilantro, thinly sliced fresh jalapeños or pickled jalapeños, and/or finely chopped red onion. ![]()
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