I made this tonight with your chili and cornbread recipe. I can’t stop eating it is SOOO good. I am so glad I made it. Yum. ]]>
Really happy to hear that Jan!
]]>Loved the ease and texture of this recipe as well as the amazing taste.
Thanks for all you do to support oil free eating! ]]>
Delicious! I just made this for tonight’s supper and it was fabulous. I’m so glad I didn’t add the cayenne pepper, because the poblano I used for topping was unusually hot. I didn’t want to make a whole batch of lemon cream sauce, so I used some of my existing cashew cream (that I use for coffee) and added (unknown amounts of) fresh lemon juice, onion powder and pepper to suit my taste. I’m so glad I took the time to make the lemony sauce. All the flavors of the chili, and the chopped poblano, red onions, cilantro and lemon sauce made for a zinger of a meal that I’m already eager to make again! Thank you! ]]>
I’m not sure what you mean? You just throw cashews in the blender, which grind up, so no need for powder.
]]>So happy to hear this Carissa!!
]]>I’m sorry I missed this. I’ve not tried freezing it but I think it’d be ok.
]]>This recipe looked delicious, I had all the ingredients, so I whipped up a batch on my lunch break. I was eating steamed cauliflower for lunch and it made a great impromptu dip for my cauliflower. Thanks Vegan 8! ]]>
I used this as a dressing for coleslaw. Toss some raisins and walnuts on top and you have perfection! Thank you! ]]>