I've been on a mission, to make a killer vegan queso that doesn't have any hint potato, carrots, sweet potato, or whatever weird ingredient that you have to add to vegan queso to give it that creamy texture.
Unfortunately, I haven't found anything to avoid using the vegetables completely, but I think I found the right combo of vegetables, cashews, and spices to make a bomb queso.

Yes I know this dip is like a couple of days late from the biggest dip day of the year but maybe file this one away for Cinco De Mayo 🇲🇽
Vegan Queso Blanco
Ingredients

• 1 cup of a boiled Russet Potato (peeled and diced)
• 3/4 cup of Cashews, soaked (see recipe) 
• Minced Garlic
• 1 cup of Vegetable Broth 
• 1 TBS of Lemon Juice 
• 1 cup of Full Fat Unsweetened Coconut Milk (canned)
• 1 4oz can of mild -green chilis 
• 2 TBS of Nutritional Yeast 
• 1 TBS of the juice from the pickled jalapeño  
• 1 tsp of cumin 
• 1 tsp cornstarch 
• 1 tsp of salt
• 1 tsp Garlic Powder
• 1 can of Rotel ( optional)
• 1/4 cup of picked Jalapeños  chopped (more or less to taste) 

Prep your based (the cashews and potatoes ). Boil your potato, drain. To soak cashews quickly, put cashews in a pot with water, bring to boil, turn off the heat and cover for 15minutes. Drain and set aside with your potatoes

You could EASILY add more veggies into this meal. Had my husband NOT been sharing this meal I would have added in some mushrooms and carrots.


*I used these Rice Noodles, I think they are my new favorite for Asian noodle meals.

Y'all, its no surprise at this point that I love a good cupcake. And while I'm very open that they are never made from scratch (striving for basic here 🙋🏻), I always like finding a way to spruce up those bland vanilla cupcakes with unique new flavors!
Some cinnamon, nutmeg, and vanilla make up the cake part of this cupcake. Topped with my super simple buttercream that is infused with maple will have you wanting more!




*I use Bobs Red Mill Cake Mix for the cupcakes

With those Superbowl parties coming up, I'm here to make your life easier and give you an option to whip up a dip that will make people at your party happy and those with food allergies/preferences even happier!

*I assume you could make your own vegan feta with tofu but I'm not sure how it would taste, so your best bet is to try to find some already made vegan feta. 
Obviously if you are not vegan you can just put regular feta in this dish.

I love a good hearty chili on those cool crisp southern winter days. Especially on a Sunday with football on in the background and a warm dish cooking up in the crockpot *instantly feels all warm and cozy*

I've made this recipe a couple times over this Florida fall/winter season. Each time finding what works and does not work. So know this recipe is best if you follow the directions below exactly.

It's become a favorite of the husbands as it's a nice break from my bean chili. Which is also very good but in his words, "it needs meat" 🙄
Just a few simple ingredients blend well together in this protein filled set and forget a meal!





*Chicken Thighs really work the best. I've used Chicken Breast but they tend to be on the dry side and don't compliment the soup well.
*Northern Beans do work the best, but if you can't find them White Kidney beans will work as well,

I know, it's been sadly quiet over here. And I'll I have is the same old excuse, school.



*I used a vegan chicken broth
*In the photo you may see bits of chicken, I added those in later and you can obviously do not need to add in chicken if you are completely vegan.

This is an older recipe that has been a staple in our house for many years. It's quick, tasty, and modifiable!
Typically I make it with Chicken and Broccoli, but it can be made with anything else!
For my Vegan/Vegetarian readers, add more hearty veggies like zucchini, mushrooms, or even more broccoli in place to the chicken.