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I give this recipe 5 stars!  It's such a simple recipe to make and it tastes absolutely delicious!  I found this recipe on Pinterest and it's from Ashley at the Edible Perspective blog.  Besides the time that it takes to soak the cashews, this meal can be made up in about 10-15 minutes (if you already have tortillas or tortilla chips on hand)!  I really love the cashew cream because it complimented the other flavors in the dish.  I like that the cream didn't have any nutritional yeast in it because I find that when recipes use nutritional yeast as the main "cheese" flavoring that it's overpowering.  I love to sprinkle a bit of nutritional yeast on top of dishes as an alternative to parmesan cheese but as far as making it the main flavor for a "cheese" replacement...no way!  I've tried several vegan macaroni & cheese dishes that used varying amounts of nutritional yeast as the main "cheese" flavoring ingredient and I personally found it disgusting.  This recipe however, is right up my alley and it tastes fantastic!  My husband and I made this our meal for dinner last night & it was perfect!

What I Did Differently:

I didn't make the corn tortillas because I had some really nice organic white flour tortillas on hand.  So, I just toasted up the tortillas in a pan, without any oil, until crispy and then broke it up into pieces.  It worked perfectly!  I also added a bit more salt and cumin to the cashew mixture because I used a little more water.

Overall Thoughts:

I will definitely make this again!  Next time, I would love to make my own corn tortillas because I think it would make this dish even more spectacular!



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