Ensalada De Nopales Con Vegan Queso Fresco
(Vegan/Gluten-Free/WeightLoss & Diabetic Friendly)
3 cups of chopped Cactus Paddles (Nopales)
2 cups of Black Beans (or 1 can)
1/2 an Onion
1 de-seeded Jalapeno
1 clove of minced Garlic
a few sprigs of Cilantro
1 tablespoon of Olive Oil
1/4 cup of Lime Juice
1/4 teaspoon of Cumin
Salt to taste
Vegan "Que-so Fresco" Ingredients:
1/2 cup Raw Cashews
2 tablsepoons of Nutritional Yeast
1/4 teaspoon of Garlic Powder
Juice of 1 Key Lime
1/2 cup of Water
1 tablespoon of Yello Unpasteurized Miso
1 tbsp of Agar Agar Flakes (or 1 teaspoon of Agar Agar powder)
Boil 4 cups of water. When the water is boiling, add a pinch of salt and 3 cups of chopped cactus (nopales). Simmer for about 20 min til the cactus has changed color and is tender. Drain and rinse under cold water once they are done.
Make your dressing by mixing the olive oil and lime juice together.
Chop your tomatoes, onions and garlic. Put all the salad ingredients and dressing into a bowl. Mix well. Marinade in the fridge for a couple of hours.
Serve with chopped Avocado, Queso Fresco and a few sprigs of cilantro.
Directions To Make The Vegan Queso Fresco:
In your food processor, pulse the cashews and nutritional yeast until the mixture is crumbled up but not oily or buttery. Be careful not to pulse too much.
In a saucepan over medium heat whisk together the water, agar agar flakes, lime juice, garlic powder and miso. Whisk until the mixture comes to a boil and then let it simmer for about 5 min. The agar agar flakes should be completely dissolved.
Add the agar agar liquid to the cashews in the food processor, and pulse until the mixture is smooth. Taste and add salt if needed.
Pour the cheese mix into a mold or bowl. Refrigerate for a couple of hours.
Pop the cheese out of the mold and crumble it up.