fresh cilantro or green onion(optional, for serving)
Instructions
For the cashew queso fresco:
In a blender or food processor combine the soy milk and cashew pieces until smooth (I do this with just one cup of the soy milk and add the rest afterward, since my blender is quite small).
Straining through a sieve if necessary, add the mixture to a saucepan along with the sea salt. Stirring occasionally to prevent sticking on the bottom, heat over medium-high heat just until the mixture comes to a boil.
Immediately remove the pan from the heat and quickly (and gently) stir in the lemon juice, rice vinegar, and sugar. The mixture should curdle almost immediately.
Cover the mixture and let it cool completely. Stir in the nutritional yeast (if using) and black pepper. Taste for seasoning and add more salt and pepper as desired (I add quite a bit more salt).
Transfer the mixture into a sieve or over a strainer lined with cheesecloth, and place it over a bowl to catch the liquid. Cover and refrigerate, letting drain for at least 2 hours but up to 24 hours.
At this point you can transfer it to a regular container and keep it in the fridge for up to a week.
For the chipotle-marinated roasted beets:
Preheat the oven to 375 degrees Fahrenheit. Wrap each of the beets tightly in tinfoil and place them in a glass baking dish.
Roast until tender all the way through, about 60 minutes. Remove the beets from the oven and let them cool for 10 minutes.
Unwrap the beets and remove the peels - they should slide off easily. Cut the beets into small cubes and place them in a glass or metal bowl (to avoid staining!). To the bowl, add chipotle pepper, spices, lime juice, and sugar and stir. Add adobo sauce to taste to reach your desired level of spiciness (I used about 1 and 1/2 tb., but I like my food pretty spicy). Add more sugar, lime juice, or salt to taste as well.
Let the beets marinate in the mixture for at least an hour before serving.
For the chipotle roasted beet tacos:
(Optional) heat your tortillas over medium heat in a dry skillet to warm and soften them.
Spread a generous dollop of cashew queso fresco onto the tortilla, followed by a spoonful of marinated beets. Top with pico de gallo and fresh cilantro.
Enjoy and have napkins ready!
Notes
You won't hear me tell you that this cashew "queso fresco" tastes exactly like the dairy version, but its delicious all on its own and really fits the bill of a creamy, tangy fresh cheese.Chipotle peppers in adobo sauce freeze well. Chop up the peppers and stir them back together with the sauce, then freeze in an ice cube tray. Once complete frozen, transfer to a freezer-safe container or bag. They will keep for weeks or even months. I measure out one tablespoon of the mixture into each slot of the ice cube tray so that I already know what the measurement is for recipes.