I heated some Vegan Valley Jalapeno Queso over 365 Everyday Value Restaurant Style Tortilla Chips and topped it with organic cilantro and organic avocado chunks to make a great non-GMO snack. You can clearly see in the photo that I went too light on the queso. I should have used twice as much, because it's that good!
Welcome to Monk Island, a food blog with a new perspective. This blog documents my experiences as a roaming vegan with limited time, money, and resources. I search the land for simple, plant-based meals for one person, and I share those here with you. This blog is for herbivores on the go who don't live in the kitchen, don't have a kitchen, or don't have a home. No politics or extremist rants. Just peace, respect, and veggies.
Wednesday, May 9, 2018
Vegan Valley Jalapeno Cashew Queso
I just discovered another excellent product from Vegan Valley. This cashew queso is one of my new favorites! Don't let the jalapeno scare you away. This does have a nice earthy pepper flavor but it's not too hot. It has just enough heat to give it a kick. This tastes as good or better than traditional cheese. Vegans aren't missing a thing! We have great plant-based products that can make animal products obsolete. Try this one. You won't regret it! Vegan Valley Cashew Cheeze is amazing!
I heated some Vegan Valley Jalapeno Queso over 365 Everyday Value Restaurant Style Tortilla Chips and topped it with organic cilantro and organic avocado chunks to make a great non-GMO snack. You can clearly see in the photo that I went too light on the queso. I should have used twice as much, because it's that good!
I heated some Vegan Valley Jalapeno Queso over 365 Everyday Value Restaurant Style Tortilla Chips and topped it with organic cilantro and organic avocado chunks to make a great non-GMO snack. You can clearly see in the photo that I went too light on the queso. I should have used twice as much, because it's that good!
Labels:
365 Everyday Value,
Mexican,
Snack,
Vegan,
Vegan Valley,
Vegetarian
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment