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SHOP

JJ JOHNSON

Vegan Chopped Cheese Empanadas With Cashew Cheese Dip

Prep Time

2

Hours


cook time

50

minutes


Total

3

Hours


Serves

4


Difficulty

M

Ingredients

Empanadas

Scallions

White Onion

Thyme Leaves

Paprika

Garlic Powder

Onion Powder

Ground allspice

garlic

scotch bonnet pepper

piece peeled ginger

olive oil

plant based meat

fresh breadcrumbs

vegetable stock

burnt brown sugar

kosher salt

ground black pepper

1 ⅓ roughly chopped

⅔ cup diced

4 tsp

4 tsp

2 tsp

2 tsp

2 tsp

1 clove, minced

1

1 ¾ inch

2 tsp

2 ib

⅔ cup

⅔ cup

2 tbsp

2 tsp

½ tsp

Cashew Cheese Dip

cashews

coconut milk

veggie stock

ground cumin

Ground cardamom

turmeric

lime leaf

salt to taste

1 qts

1 qts

1 qts

1 tsp

1 tsp

1 tsp

1 ea.

Directions

Vegan Empanada Mix

 

1.  Saute the plant base meat in olive oil.

 

2.  Once full cooked, add in onions, saute for 5 min.

 

3.  Add in garlic and saute for 2 min.

 

4.  Add in spices of Paprika, garlic powder, onion, powder, allspice then add in all the other ingredients.

 

Cashew Cheese Dip Directions 

 

1.  Boil in cashews in the veggie stock until tender.

 

2.  Toast cumin, turmeric and cardamom, add coconut milk, add lime leaves and reduce ¼.

 

3.  Add boiled cashews to milk & blend until smooth.

 

4.  Add more veggie stock as needed.