| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 362 | 22g | 3g | 34g |
| sugars | fibre | protein | salt |
| 20g | 3g | 10g | 0.45g |
Why I Love Mexican Vegan Queso Crema de Nuez con Mermelada de Guayaba
There’s something uniquely satisfying about creating a delicious dish that is both luxurious and entirely plant-based. The recipe for Vegan Queso Crema de Nuez con Mermelada de Guayaba is one that truly intrigues my palate. As someone who has always appreciated the fusion of rich flavors, this recipe struck a perfect chord with me.
A Perfect Balance
At the heart of this dish are raw cashews, which lend an indulgent creaminess often hard to find in vegan cuisine. When combined with nutritional yeast, fresh lemon juice, and a hint of smoked paprika, the cashew base transforms into a velvety, savory queso. It’s quite remarkable how the addition of guava jam provides a sweet counterpoint—elevating the dish into a harmonious blend of savory and sweet that delights the senses.
Culinary Inspirations
This recipe draws inspiration from various international cuisines. The concept of pairing savory cheese with sweet preserves is a classic technique seen in many culinary traditions. Much like how the French enjoy their brie with fruit compote, or how Middle Eastern cuisine marries creamy labneh with pomegranate molasses, this Vegan Queso Crema de Nuez con Mermelada de Guayaba brings its own unique flair to the table.
Renowned for his creative vegan dishes, Chef Praveen has been a significant influence in the development of this recipe. His approach to reimagining traditional recipes without animal products has inspired me to push the boundaries of my own culinary skills.
Versatility on Your Plate
One of the joys of this recipe is its versatility. Spread it on toast for a delicious breakfast, serve it as an appetizer with crunchy bread or vegetables, or incorporate it into a larger meal. It would pair wonderfully with dishes like Tacos al Pastor or a simple fresh taco salad.
Ultimately, what I love most about this Vegan Queso Crema de Nuez con Mermelada de Guayaba is how it seamlessly blends diverse flavors while honoring the essence of plant-based cuisine. It’s a reminder that vegan dishes can be as indulgent and flavorful as any other, making it a delightful addition to any culinary repertoire.
What You’ll Need
- 2 cups raw cashews
- 1 cup water
- 1/4 cup nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon turmeric (optional for color)
- 2/3 cup guava jam
- 1 tablespoon chopped fresh cilantro (optional for garnish)
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Method
Step One
Soak the raw cashews in water for at least 4 hours or overnight. This will soften them and make them easier to blend.
Step Two
Drain and rinse the soaked cashews. Place them in a high-speed blender or food processor with 1 cup of water, nutritional yeast, fresh lemon juice, apple cider vinegar, garlic powder, onion powder, salt, smoked paprika, ground cumin, and turmeric (if using).
Step Three
Blend the mixture on high until it is smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is well mixed.
Step Four
Transfer the blended cashew mixture to a serving bowl. Warm the guava jam in a microwave or on the stove until it is slightly liquified and easy to pour.
Step Five
Pour the warmed guava jam over the queso crema de nuez. Gently swirl it into the surface for a marbled effect, or simply drizzle it on top.
Step Six
(Optional) Garnish with chopped fresh cilantro for an extra touch of color and flavor.
Step Seven
Serve the Vegan Queso Crema de Nuez con Mermelada de Guayaba immediately with tortilla chips, vegetable sticks, or your favorite dipping items. Enjoy!
