Recipes for Two Very Different Sauces

No added story here just two really tasty and very different sauces. Made these for #justanotherMeatlessMonday and posted to my Instagram. Some lovely folks liked the look of the post and requested the recipes... So here you go! 

Smoky Creamy Cashew Queso

Ingredients
1 cup water (with extra, if needed)
3 tablespoons tomato paste
1 tablespoon lemon juice
1 teaspoon smoked paprika powder
1 teaspoon paprika
⅓ cup nutritional yeast
1 teaspoons salt
1 cup raw cashews*
3 cloves garlic, roughly chopped

Directions

• Add ingredients in the order they are listed in to a small blender (I use a Magic Bullet). If you have a larger blender (aka Vitamix or similar) I’d suggest doubling the recipe just for ease of getting as much of this saucy goodness as possible.
  
• Anyways… after adding all the ingredients - blend until smooth and pour-able but not too thin. If it’s really thick add a tablespoon of water, blend some more as it should to thin out the sauce. Repeat if needed. 
  
• Pour in to a container and enjoy as a veggies or tortilla chip dipping sauce, quesadilla base, pasta sauce... so many possibilities! I may have eaten it with a spoon too... it really is that good. 

*I’ve made this with and without soaking the cashews. It does make a bit of a difference in creaminess texture when not using a high powered blender but the flavour is amazing either way. Just blend it a bit longer if using a standard blender or a Magic Bullet kind of machine. Or soak the cashews for an hour before making this recipe, drain the soaking water then make this deliciousness!

I used this smoky cashew queso as a base on some veggie quesadillas!

Added a dollop of the Smoky Creamy Cashew Queso for dipping the quesadillas! Harold was unimpressed that I couldn’t share ...

​Chocolate Peanut Butter Avocado Pudding
*this is a ratio/framework recipe for one hearty serving. Need more servings -> increase everything and adjust for taste

Ingredients
2 tablespoons almond milk or other non-dairy milk
1 tablespoon sweetener (I suggest maple syrup but honey or agave work as well)
2 tablespoon cacao or cocoa powder
1 ripe avocado
1 heaping tablespoon creamy or crunchy peanut butter
Pinch of salt

Toppings ideas:
Slices of banana
Berries of any kind
Chopped nuts and/or seeds
Shredded coconut

Directions

• Place all ingredients in to a small blender (I use a Magic Bullet) or a food processor in the order listed. Blend until smooth and creamy.
• Taste and adjust flavourings as needed: Bit sweeter? Richer cacao/cocoa flavour? More peanut butter? Little pinch more salt? You do you. 
• Scrape/pour in to a bowl and top with some tasty toppings if you'd like. 

This non-dairy pudding is ready to eat right away and Harold was extra unimpressed that I wouldn’t share... he got a bit of banana though as I couldn’t resist his stare any longer.