1cupCashewssoaked overnight in water and then drained
1tablespoonApple Cider Vinegar
1Lemonjuiced
1/4teaspoonSalt
1/2teaspoonNutritional Yeast
1/3 - 1/2cupWaterdepending on how thick you want it to be
Instructions
Heat the oil in a medium saucepan over medium-high heat. Add the garlic, celery, carrot, spring onoin and jalapeños and sauté for about 1 minute, until fragrant.
Stir in the quinoa, broth, beans, tomatoes, corn, cumin, cayenne, sugar and salt. 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.
To make the cashew 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
TO STORE: Use airtight containers to store the leftovers in the refrigerator for up to 3-5 days. TO FREEZE: Place leftovers in a shallow container and store it in the freezer for up to 6 months. TO REHEAT: You can reheat it in the microwave for 30-40 seconds or in a skillet.