150
made crunchwrap supremes over the weekend (lemmy.blahaj.zone)
submitted 5 months ago* (last edited 5 months ago) by dandelion to c/homecooks@vegantheoryclub.org
14 comments fedilink hide all child comments

ingredients:

  • beyond beef with onions & taco seasoning,
  • nacho cheez (homemade, the base is cashews, potato, and carrot),
  • pickled onion,
  • pickled jalapeno,
  • lettuce,
  • tomato,
  • flour burrito tortilla,
  • fried 6" corn tortilla for tostada, and
  • homemade cashew sour cream.

recipes to get you going the right direction (not all are vegan):

For the sour cream, I put 1 cup cashews with 1 TB vinegar (preferably something like sherry vinegar, ACV works too), maybe 1/4 tsp of salt (to taste), and enough water to get to the desired consistency ("as needed"). Blend in a high-powered blender like a Vitamix until smooth.

Can also inoculate with a yogurt culture and skip the vinegar and then ferment it if you have the time (use a yogurt maker and instructions, then ferment longer for a more sour flavor).

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[-] Floey@lemm.ee 5 points 5 months ago

It makes me happy to see homemade cheeses since a lot of the store stuff is crap nutritionally. I also love seeing pickled veggies on nachos, tacos, or anything similar, adds so much flavor.

What do you use to flavor the cheese sauce? I usually use nooch and pickle brine (for sharpness), though for nacho cheese I would probably use the brine and maybe pieces as well of the pickled jalapenos. Spices depend on the dish, I like dill and paprika in mac and cheese for example.

[-] dandelion 2 points 5 months ago

Yes, vegan cheese makes me pretty sad. Thanks for your encouragement and positivity! 🥰

Here is my recipe for the nacho cheez:

  • 1 lb (around 3 - 4) potatoes, boiled
  • 1 medium to large carrot, boiled
  • 1/2 - 1 cup retained starchy water from cooking potatoes and carrots
  • 1 cup cashews, soaked and drained
  • 1/3 cup nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp MSG
  • 1/2 tsp salt
  • a few pickled jalapenos (optional if it's too spicy for you)
  • 2 tsp white miso
  • ~ 1 TB Miyokos farmhouse cheddar (can sub with lactic acid)
  • 1/4 - 1 tsp mustard

I find the blender overheats with how thick the potatoes make it, so I like to let the carrots, potato, and the water all cool fully after boiling. I also like to blend the cashews and other ingredients together first, before adding the potato which will bring my blender nearly to overheating.

This recipe (like all recipes in my mind) is more a rough guideline. I rarely measure everything and I often change the ingredients up a little, but it gives you a sense of the dish. I often use fewer potatoes now, more like 1/2 lb, maybe 1 - 2 small to medium potatoes, usually gold potatoes. I also don't like to remove the skin for the added fiber, which is extra filling (and more nutritious).

I will have to try dill and paprika for mac & cheese, I have never tried that before, thank for the ideas!

this post was submitted on 17 Jun 2024
150 points (100.0% liked)

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