Drizzle some of the cashew cheese sauce into each potato. Fluff the insides of the potatoes with a fork, if you like. She told me the spicy sauce combines the heat of red. During my visit to the secret test kitchen in Irvine, California, a Taco Bell chef said the Lava Sauce is the 'real X-factor' of the Volcano Menu. Active: 10 min Yield: about 2 cups Nutrition Info Save Recipe Ingredients Deselect All One 12-ounce can evaporated milk 4 ounces Swiss cheese, freshly grated 1 tablespoon cornstarch 4 ounces.
Roughly chop the bacon into small pieces or julienne and set aside.Ĭut a lengthwise slit in the top of each potato and gently push the ends toward the center to open up the potatoes. In addition to the Volcano Taco and Double Beef Volcano Burrito, Taco Bell fans will be able to add the Lava Sauce to any menu item for just 1.
Remove the bacon to paper towels to drain. Then add the cashews, veggies, 1/4 cup nutritional yeast, 1/4 cup hot. Meanwhile, in a large skillet, add the bacon and cook over medium-high heat until golden brown and crispy, 3 to 4 minutes per side. After soaking a cup of raw cashews in a cup of water for a couple hours, soften a red bell pepper and half an onion in a pan. Roast until tender and starting to brown, about 20 minutes, then set aside. Spread the florets on a rimmed baking sheet in a single layer, drizzle with the olive oil, season with salt and pepper and toss well to coat. A healthier alternative to more processed vegan cheese sauces. Food processor filled with ingredients for making our Vegan Parmesan Cheese recipe Jar of homemade Vegan Parmesan Cheese. Blend on high speed, adding more water if necessary, until smooth and creamy, about 30 seconds.Īfter the potatoes have been cooking for about 35 minutes, prepare the broccoli. Creamy vegan cheese sauce with a cashew and potato base. Add the nutritional yeast, lemon juice and salt to taste. Reduce the heat and simmer until the carrots are fork-tender, about 12 minutes.Ĭarefully add the warm cashew mixture, including the liquid, to a blender. Place directly on the oven rack and bake until the potatoes are fork-tender and the skins are crispy, 55 to 60 minutes.įor the cashew cheese sauce: Meanwhile, in a small saucepan, add the cashews, carrots, garlic, 1 teaspoon salt and 1 1/2 cups cold water and bring to a boil. Using the tip of a knife or a fork, poke each potato 2 to 3 times. For the loaded baked potatoes: Preheat the oven to 425 degrees F.
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