Vegan Cbcb Recipe

Soak the cashews: place 1 cup raw cashews in a bowl and cover with hot water. Let soak 20–30 minutes if using hot water, or cover and refrigerate for 4+ hours. Drain before using.

Blend queso: add drained cashews, 1 cup unsweetened plant milk, 1 cup water, 3 tbsp nutritional yeast, 2 tbsp fresh lime juice, 1 tsp chopped chipotle in adobo, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp ground cumin and 1 tsp sea salt to a high-speed blender. Blend until completely smooth, 1–2 minutes, stopping to scrape down sides as needed.

Adjust texture and heat: if too thick, add up to 2–4 tbsp water or plant milk to reach a pourable queso consistency. Taste and add more chipotle (start with 1/2 tsp) or salt if desired.

Finish: warm 1 tbsp olive oil in a small saucepan over low heat, pour blended queso in and heat gently, whisking 2–3 minutes until warm and glossy. Keep warm on very low heat, stirring occasionally.

Prepare aromatics: heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Cook mushrooms: add the sliced mushrooms to the pan and cook, stirring occasionally, until they release their liquid and begin to brown, 6–8 minutes.

Season and add beans: stir in 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt and 1 tsp freshly ground black pepper. Add 1 cup drained and rinsed black beans and stir to combine. Cook 2–3 minutes until beans are heated through.

Brighten: finish with 1 tbsp lime juice, taste and adjust seasoning. Remove from heat and set aside until assembly.

Make quick pickle brine: in a small bowl, whisk together 3 tbsp rice vinegar, 2 tbsp water, 1 tsp sugar and 1 tsp salt until dissolved.

Prep veggies: thinly shred 2 cups cabbage and julienne 1 small carrot if using. Place cabbage (and carrot) in a bowl and pour the brine over them, tossing to combine.

Add jalapeños: stir in the thinly sliced fresh jalapeños. Let sit at room temperature for at least 10–15 minutes (longer for more pickling, up to 1 hour) while you prepare other components.

Combine ingredients: in a medium bowl, combine 1 cup corn kernels, 8 cherry tomatoes quartered, 2 tbsp finely diced red onion, 2 tbsp chopped cilantro, 1 tbsp lime juice, 1 tsp salt, 1 tsp olive oil and 1/2 tsp ground black pepper.

Taste and rest: stir and taste, adjusting salt or lime if needed. Let sit 10 minutes to meld flavors before serving.

Prepare strips: pat the corn tortillas dry if damp and stack. Cut into 1/2" strips.

Cook strips (fry method): heat 3 tbsp vegetable oil in a skillet over medium-high heat until shimmering. Add tortilla strips in batches and fry, stirring, until golden and crisp, about 2–3 minutes per batch. Transfer to a paper towel–lined plate and season with a pinch of salt. OR (bake method): toss strips with 1 tbsp olive oil, spread in a single layer on a baking sheet and bake at 400°F (200°C) for 8–12 minutes, tossing once, until crisp and lightly browned.

Warm queso & reheat fillings: if queso has cooled, rewarm gently. Reheat the sautéed mushrooms and beans briefly over medium-low heat if needed.

Assemble bowls: divide components between 2–3 bowls (see servings). Start with a base of mushrooms and black beans, spoon over 1/3–1/2 cup warm cashew chipotle queso per bowl, add a generous handful (about 2/3 cup) of shaved cabbage and pickled jalapeños, spoon 1/3 cup corn salsa, and top with a small handful of crispy tortilla strips.

Finish & serve: garnish with sliced avocado if using, sprinkle with chopped cilantro, and serve with lime wedges to squeeze over. Serve immediately so tortilla strips remain crisp.