1cupRaw Cashewssoaked overnight in water and then drained
1tbspApple Cider Vinegar
Juice of 1 Lemon
1/4tspsalt
1/2tspNutritional Yeast
1/3 - 1/2cupWaterdepending on how thick you want it to be
Instructions
For Quinoa:
Heat the oil in a medium saucepan over medium-high heat. Add the garlic, celery, carrot, spring onion and jalapeños and sauté for about 1 minute, until fragrant.
Stir in the quinoa, broth, beans, tomatoes, corn, cumin, cayenne, sugar and add approx. 2 tsp curry powder, 2 tsp chilli powder,1 1/2 tsp cumin and a little more cayenne, mix in chopped green onions before serving.. Bring to a boil, then reduce heat to a simmer.
Cover and let cook for 20-25 minutes, until the liquid is fully absorbed. Remove from heat, stir in cilantro, avocado, spinach and lime juice. Season to taste. Top with cashew sour cream and oven-crisped tortilla strips.
For Cashew Sour Cream:
Combine ingredients in a blender and blend till very smooth. Keep in air tight container in the fridge for up to 1 week.
Notes
We omitted the carrots (because we didn’t have any on hand) and rinsed the diced tomatoes (using 1/2 cup vegetable broth and 1/2 cup water instead of the tomato juices).