Tostada of my dreams A creamy, protein-packed spread cheesy spread inspired by traditional Mexican requesón (similar to ricotta). It’s delicious as a dip, tostada topping, or sandwich spread + air fried tostada + pickled carrots & jalapeños. High-Protein Mexican inspired cheese spread recipe Ingredients * ½ cup raw cashews * ½ cup sliced blanched almonds * 1 (14–16 oz) block firm tofu, drained * 3 tablespoons nutritional yeast * Juice of 1 lemon * ¼ cup filtered water, plus more as needed * 1 tablespoon extra-virgin olive oil * 4–5 ounces soft cheese: * Vegan option: Violife Feta * Dairy option: Queso fresco or panela * 3–4 slices pickled jalapeños (optional) * Salt, to taste Instructions 1. Place the cashews and almonds in a heatproof bowl. Cover with boiling water and let soak for 10 minutes. Drain well. 2. Add the soaked nuts, tofu, nutritional yeast, lemon juice, water, olive oil, cheese, and optional pickled jalapeños to a high-speed blender. 3. Blend until smooth and creamy. If the mixture is too thick, add a little more water, 1 tablespoon at a time, until it reaches your desired consistency. 4. Taste and season with salt as needed. Blend again briefly to combine. Serving Ideas * Serve as a dip with tortilla chips or fresh vegetables. * Spread onto a tostada and top with your favorite protein, avocado, shredded lettuce, salsa, or pico de gallo. * Pair with pickled carrots and jalapeños for a bright, tangy finish. * Use as a sandwich or wrap spread, or enjoy with crackers and fresh veggies. Store in an airtight container in the refrigerator for up to 5 days.
0.0% ERengagement of this clip — above the author's average (0.00%)
top 30%outperforms 70% of the author's clips
87%of the author's average views
