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My vegan queso kept breaking until I mastered this blending sequence
I was determined to make a silky nacho cheese for game day, but batch after batch turned gritty and separated. Through trial and error, I discovered you MUST soak the cashews in BOILING water for a full hour, then blend them alone before adding any liquids or acids. This creates a stable base that won't curdle when heated. Trust me, skipping this prep step will lead to a disappointing, grainy mess. Your dips and sauces deserve better!
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max76612h ago
Watched my friend's sauce separate till he blended cashews first.
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ray_miller8415h ago
Oh, that's a solid tip! My neighbor struggled with his vegan cheese sauce until he learned to blend the cashews first. It made all the difference in his recipes.
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