Dairy-Free Queso Fundido with Chorizo and Shiitake Mushrooms

Ingredients

• 1 cup Raw cashews, soaked in hot water for at least 30 minutes
• 0.75 cup Water
• 0.25 cup Nutritional yeast
• 2 tablespoons Lemon juice
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• about 225 g Soy chorizo, removed from casing
• about 225 g Shiitake mushrooms, sliced
• 0.5 Onion, chopped
• 2 cloves Garlic, minced
• 1 Jalapeno, seeded and minced
• 12 Corn tortillas, warmed

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 175°C.
2. 2Drain the soaked cashews and place them in a high-speed blender along with the water, nutritional yeast, lemon juice, and salt. Blend until completely smooth and creamy.
3. 3Heat the olive oil in an oven-safe skillet over medium heat. Add the soy chorizo and cook, breaking it up with a spoon, until browned.
4. 4Add the shiitake mushrooms, onion, garlic, and jalapeno to the skillet. Cook until the mushrooms are tender and the onion is translucent.
5. 5Pour the cashew cream sauce over the chorizo and mushroom mixture. Stir to combine.
6. 6Bake for 15-20 minutes, or until the sauce is bubbly and slightly browned.
7. 7Serve immediately with warmed corn tortillas.

Substitutions

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