Triple Layer Guacamole Creamy
This recipe is simple and delicious! It’s sure to be a big hit at your next party or gathering of friends and family..., they will love it! The flavors are in perfect harmony and you can make it with simple ingredients.
➡️ For Guacamole:
2 Haas avocados, peeled, pit removed, and chopped/ 1 tbsp freshly squeezed lime juice/ 1 big squeeze of fresh lemon juice/ 1/4 tsp pink salt/ 2 tbsp minced cilantro/ 2 tbsp minced red onion/ 2 tbsp red bell pepper, chopped/ 1 tsp minced jalapeño pepper
➡️ For Creamy Cashew Cheese
2 cups cashew, soaked overnight and drained/ 2 tbsp nutritional yeast/ 1/4 cup olive oil/ 2 cloves garlic, peeled/ 1 tsp pink salt/ 1/2 - 3/4 cup water/ 1/4 cup lemon juice (juice from 1 lemon)
➡️ For the Confetti Salsa:
See the recipe in my previous post “Pico de Gallo Salsa”.
1️⃣ In a medium mixing bowl, mash the avocado, citrus juices, and salt with a fork until it reaches your preferred consistency. Stir in the cilantro, red onion, red bell pepper, and jalapeño.
➡️ For the Creamy Spread:
1️⃣ Put soaked cashew, olive oil, garlic, salt, and 1/2 cup water in a food processor. Blend until smooth and creamy, scraping down as you go. Add more water a little at a time if necessary.
2️⃣ Then add nutritional yeast, lemon juice and blend to incorporate. Taste and add salt or more lemon juice if desired.
➡️ For Pico de Gallo: see previous post
Layer the guacamole in the bottom of a glass serving bowl. Spread the creamy vegan cheese on the top. Drain the Pico de Gallo Salsa, and spoon it on the top of the creamy vegan cheese to cover.
. . .
✔Videos, Photos Highlight Daily Update
🙏 Please Follow @vegans_4_lifes