Ingredients
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3 oz. Mandelin Natural Roasted Almond Butter
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4 oz. almond milk*
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2 oz. frozen cauliflower, thawed and chopped into small bits
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2 oz. roasted pepper strips, drained
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1 fl. oz. vegetable oil, pure
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0.20 fl. oz. fresh lemon juice
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0.50 oz. white miso paste
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0.25 oz. Dijon mustard
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0.60 oz. nutritional yeast flakes
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0.70 oz. ancho chili, ground
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0.05 oz. annatto chili powder
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0.02 oz. onion powder
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0.01 garlic powder
Directions
Place all ingredients in a food processor or blender and puree until all ingredients are evenly combined and smooth in texture, approximately 5 minutes.
Place Vegan Almond Queso in a sealed contained and reserve refrigerated.
Recipe Note
*Try making your own almonds milk, using Mandelin almonds.
Viscosity will be loose/liquid-y upon pureeing, but will set while refrigerated to resemble a prepared cheese-style viscosity.
Refrigerate a minimum of 1 hour to fully set and develop flavors.
Utilize the Vegan Almond Queso, chilled, depending on the desired application.
Recipe created by Almond Board of California.
