Coconut Cashew Maca Granola

How many granola recipes are too many?

I think this question is along the same line as how many smoothie recipes are too many? And my personal opinion on both, you can never have too many. 

There are always new and better versions of recipes made in the past and this is a great example of that. Yes, it's a simple granola recipe, but it's also quite possibly my favorite granola recipe ever. So how could I not share it with you?

Plus I tried out a new oat-toasting method and loved the results! And if you're the type of person who loves granola clusters, this granola glues together unbelievably well.

Cluster proof!

How does this granola get even better, you ask? By drenching it in a bowl of milk. It is the.best.ever. cereal milk! I'm sorry (but not really?) to keep going on + on about this granola, but I just can't haaaalp maaaself. 

So I'll just keep going.

It's sweetened with maple syrup and ends up tasting like a mix between caramel and butterscotch from the infusion of maca powder, which by the way has been found to have a slew of health benefits. If you've never tried maca, butterscotch-caramel is the best flavor description I can think of.  

And then it's all laced with a little coconutty goodness.

So...yeah.

Print Recipe!

Coconut Cashew Maca Granola gluten-free, vegan

• 1 1/2 cups gluten-free rolled oats
• 1 cup raw, unsalted cashews, coarsely chopped
• 1 cup unsweetened flaked coconut
• 3-4 tablespoons pure maple syrup
• 2 tablespoons softened unrefined coconut oil
• 1 tablespoon + 1 teaspoon maca powder
• scant 1/4 teaspoon fine grain sea salt

Preheat your oven to 300° F. Line a medium-sized baking sheet with parchment.

Spread the oats on the pan (single layer, edge to edge). Once preheated, place in the oven for 12-15 minutes, stirring halfway through, until light golden in color. Add the cashews and place back in the oven for 5 minutes. Add the coconut, maple syrup, coconut oil, maca, and salt. Mix well until fully combined (using your hands is helpful). Spread in an even layer on the pan.

Bake for 5-10 minutes, until the coconut flakes are golden brown. If you want clusters, do not stir your granola. If you don't want clusters, stir 1-2 times while baking.

Allow to fully cool on the pan. Granola will firm and turn crunchy once cooled. Store in a sealed container in the fridge for about 1 month. 

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Notes:

If you don't have or can't find maca, replace with 1 teaspoon cinnamon, 1/4 teaspoon ginger, and a pinch of cardamom. It won't taste the same but will still be delicious. Nutmeg, allspice, clove, etc. are all good spice choices.

Okay. Enough about granola.

It's time to get your Friday on.

And make this granola on Saturday.

Ashley

Also! The winner of Ali's Inspiralized cookbook and The Inspiralizer (spiralizer) that Ali designed herself, is:

Jen N, who said: I've been eyeing spiralizers for some time now, unsure of which brand to buy. I've been gluten-free for over 4 years now, so zoodles have become a favorite noodle substitute (I shred them with a cheese grater — it's a mess but it's as close as I can get to the real deal). If I won this I'd make other veggie noodles and would liven up salads with crazy curly strings...plus make everything in her cookbook. Awesome giveaway!

Thanks to everyone who entered! Jen, I'll be emailing you soon!

Easy Vegan Queso

Say hello to the easiest vegan queso ever. Also the most delicious. But maybe I’m biased?

But probably not.

Just LOOK at it!

The Best + Easiest Vegan Queso | edibleperspective.com #vegan

If I never have a bowl of real cheese-filled queso for the rest of my life that would be a-ok, because now I have this.

I’ve made a few vegan queso dips before but I’m the happiest with this version, and it works out for the both of us that it’s so super easy.

You’ll need the 6 ingredients you see below and that’s it! Okay, I did add salt and a little bit of turmeric for an extra saturated color, but I’m going to say just 6 ingredients.

The Best + Easiest Vegan Queso | edibleperspective.com #vegan

I used a combination of cashews, frozen butternut squash, and silken tofu for the base. These ingredients combined together give the sauce an incredibly thick and creamy texture. It’s like golden nacho silk on your tongue.

Then we have chipotle peppers for a smoked spicy flavor, salsa for extra zestiness, and nutritional yeast for a touch of cheeziness.

Don’t be afraid of silken tofu. I mean, it’s okay to be a little afraid, but it’ll be all good once it’s blended up in this sauce. I only use silken tofu in sauces or other applications where it’s fully blended. It’s a little too silky (pun not intended!) in the texture department to be used for anything else.

The Best + Easiest Vegan Queso | edibleperspective.com #vegan

I made two versions of this sauce and the 2nd was by far the winner. I used less tofu, more squash, and added the cashews. Total win! Also, in the notes section I talk about a quick tip to soften cashews if you forget to soak them before making this recipe. Don’t miss it!

And in case you’re not only freaked out by the tofu but also using butternut squash in queso dip, rest assured, this does not taste the least bit squashy.

Now that I’ve calmed all your fears about this vegan queso it’s time you get to making it.

The Best + Easiest Vegan Queso | edibleperspective.com #vegan

Print Recipe!

use of butternut squash inspired by: The First Mess (and daaang does her sauce look amaze)

Easy Vegan Queso

gluten-free, vegan // yields ~1 1/2 cups

• 4 cups frozen butternut squash
• 1/2 cup raw cashews (soaked for at least 4 hours, then rinsed + drained)
• 4oz firm silken tofu (1/3 of a typical 12oz block)
• 1/4 – 1/3 cup thick-style salsa
• 2 tablespoons nutritional yeast
• 1-2 gluten-free chipotle peppers in adobo sauce
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric (optional)

Preheat your oven to 400° F.

Place butternut squash on a baking sheet and toss with a drizzle of oil. Bake for 20-25 minutes, flipping once halfway through, until tender. Mash the squash and measure 1 cup.

Place 1 cup mashed squash, cashews, tofu, 1/4 cup salsa, 1 chipotle pepper, salt, and turmeric (if using) in your blender. Blend until fully smooth. Taste and add more salsa, another pepper, and more salt if desired.

If you blended the squash while it was still hot your queso should still be quite warm and perfect for serving. If your squash was roasted then cooled, place your blended queso into a saucepan and heat over med-low until warm. Stir frequently then serve.

Let fully cool before storing in an airtight container for 4-5 days. The queso thickens once cooled. Add a small amount of milk and blend to thin out again if needed. Warm as instructed above.

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Notes:

-Be sure you’re using firm silken tofu. This is found in a cardboard box in the ethnic aisle of the grocery store by other Asian foods. It is not in the refrigerated section.

-If you’re in a time crunch and forgot to soak your cashews, you can actually steam them in a steamer like you would vegetables. I place them in my steamer basket with water below, then steam until tender, about 12-15 minutes.

-The chipotle pepper adds quite a bit of heat and a lot of flavor. If you can’t find them I recommend using a smoky hot sauce in its place.

-The turmeric imparts no flavor, just extra color.

-I didn’t try this with fresh butternut squash but am sure it would still work. You may need to add a bit more tofu and/or a small amount of milk to make it creamier. Frozen butternut squash has more water content and blends easier in this recipe. You can also use a scant 1 cup canned butternut squash puree, but the color may not be as bright.

The Best + Easiest Vegan Queso | edibleperspective.com #vegan

Super Bowl party recommended.

Ashley