I can tell it’s yours because of your origin story for this idea, kind of like the end of the movie Working Girl where melanie griffith can prove her thought process b/c of the tabloids she was reading when she comes up with the Big IdeaĢ. it’s insane how many food blogs repost this recipe exactly but without crediting you (they don’t event tweak it or anything). I’m a little late on this recipe train but I was moved to comment b/c –ġ. The zinger I got at midnight whilst falling asleep: EGGPLANT! So, the thought was, “What else is creamy but neutral and would make a good base for cheese sauce?” I mean, not that I’m into counting calories, but cashews are very high in calories and fat and you can detect them in sauces unless you really build up the flavor from spices and otherwise. It’s good, and it’s the first way I learned to mock cheese texture and flavor without using dairy. I’ve tried vegan cheese based with cashews. Our plant-based version is not traditional, but is inspired by the creaminess and heat of chile con queso! Eggplant Vegan Queso You can learn more about the history and differences here. While queso fundido is typically made with soft white cheeses, chile con queso is usually made with more processed American cheeses. Though you may find chile con queso at some Mexican restaurants in the US, it’s much different than the authentic Mexican queso (called queso fundido) that likely inspired it. It’s believed to have originated in Texas in the early 1900s ( source). Blend on high speed, adding more water if necessary, until smooth and creamy, about 30 seconds.Queso, also called chile con queso, is a melty, cheesy dip that’s typically served alongside tortilla chips. Add the nutritional yeast, lemon juice and salt to taste. Reduce the heat and simmer until the carrots are fork-tender, about 12 minutes.Ĭarefully add the warm cashew mixture, including the liquid, to a blender. In a small saucepan, add the cashews, carrots, garlic, 1 teaspoon salt and 1 1/2 cups cold water and bring to a boil. Immediately spoon the mushroom mixture into the crusty rolls, ladle with more sauce and top with the giardiniera. Let it all heat up and “marry” in the skillet. Ladle 1/2 cup Cashew Cheese Sauce into the mushrooms and mix. Slice or hand-split the rolls from the top. Bake to slightly crisp up, 4 to 5 minutes. Just before the mushrooms are done, brush the entire sub rolls with the reserved giardiniera oil and place on the prepared baking sheet. Cook until the alcohol dissipates, about 2 more minutes. Deglaze with the rest of the sherry and the Worcestershire and soy sauces, scraping up any browned bits on the bottom. Cook, flipping them a couple of times and adding a splash of the sherry to deglaze the skillet if it dries out too much, until the mushrooms are well-browned, 20 to 25 minutes. Add the red pepper flakes and shallots and gently cook until the shallots are soft, about 3 minutes. Melt the butter in a large skillet over medium heat. Fit a baking sheet with a wire rack and set aside.
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