Creamy Cashew Sweet Potato Queso

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Sweet Potato Queso

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Sweet Potato Queso

Enjoy a velvety, nutrient-packed queso featuring roasted sweet potato, blended cashews, and a mix of silken tofu and white beans for a creamy texture. This vibrant, savory spread is elevated by nutritional yeast and a hint of lemon, making it a delicious, versatile option for any meal of the day.

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NUTRITION

552kcal
Protein
33.3g
Fat
18.5g
Carbs
70.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/4 cup Raw Cashews (36g)

1/2 cup Silken Tofu (124g)

1/2 cup White Beans (130g)

3 tbsp Nutritional Yeast (15g)

1/4 cup Cooked Lentils (50g)

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

A pinch of Salt

1/4 cup Water

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PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the sweet potato with a fork and roast it on a baking sheet for about 45 minutes or until tender.

  • 2

    Meanwhile, soak the cashews in warm water for 15 minutes to soften and enhance blending.

  • 3

    Once roasted, let the sweet potato cool slightly, then peel and roughly chop it.

  • 4

    Drain the cashews and add them to a high-speed blender along with the chopped sweet potato, silken tofu, white beans, cooked lentils, and nutritional yeast.

  • 5

    Squeeze in the lemon juice, add garlic powder and a pinch of salt. Pour in water to help achieve a smooth, creamy consistency.

  • 6

    Blend all ingredients until fully smooth and adjust seasoning as needed.

  • 7

    Transfer the queso to a serving bowl. Enjoy it warm as a dip, spread it on toast, or incorporate it into your meal as a hearty, protein-packed sauce.

Creamy Cashew Sweet Potato Queso

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Sweet Potato Queso

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Sweet Potato Queso

Enjoy a velvety, nutrient-packed queso featuring roasted sweet potato, blended cashews, and a mix of silken tofu and white beans for a creamy texture. This vibrant, savory spread is elevated by nutritional yeast and a hint of lemon, making it a delicious, versatile option for any meal of the day.

NUTRITION

552kcal
Protein
33.3g
Fat
18.5g
Carbs
70.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1/4 cup Raw Cashews (36g)

1/2 cup Silken Tofu (124g)

1/2 cup White Beans (130g)

3 tbsp Nutritional Yeast (15g)

1/4 cup Cooked Lentils (50g)

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

A pinch of Salt

1/4 cup Water

PREPARATION

  • 1

    Preheat your oven to 400°F. Prick the sweet potato with a fork and roast it on a baking sheet for about 45 minutes or until tender.

  • 2

    Meanwhile, soak the cashews in warm water for 15 minutes to soften and enhance blending.

  • 3

    Once roasted, let the sweet potato cool slightly, then peel and roughly chop it.

  • 4

    Drain the cashews and add them to a high-speed blender along with the chopped sweet potato, silken tofu, white beans, cooked lentils, and nutritional yeast.

  • 5

    Squeeze in the lemon juice, add garlic powder and a pinch of salt. Pour in water to help achieve a smooth, creamy consistency.

  • 6

    Blend all ingredients until fully smooth and adjust seasoning as needed.

  • 7

    Transfer the queso to a serving bowl. Enjoy it warm as a dip, spread it on toast, or incorporate it into your meal as a hearty, protein-packed sauce.