Soyrizo is the best. I have mentioned my favorite soyrizo to use in a previous post, Soyrizo Burgers. I was completely bummed when the soy crutch was kicked from under me knowing that I couldn’t partake in eating this amazing product on a regular basis. Since then I have come to be obsessed with cashews. I like to say cashews are the new soy. One day I started reminiscing about soyrizo wishing I could have some tacos or a nice casserole when it hit me. Thinking back to my cashew cream recipe for my Barley Stuffed Peppers I remembered the texture of the blended cashews before adding water was very thick and resembled that of the soyrizo I have been longing for. Obviously I had to explore this idea further.
I am very proud to introduce the FIRST EVER SOY-FREE VEGAN CHORIZO!!! I hereby dub thee Cashewrizo. If I find out that this is not the first or that someone has stolen this recipe from me to pass off as their own I will be devastated and extremely disappointed.
Note: This recipe makes a toooon of chorizo. This would be great if you were having a chorizo party or serving chorizo to an army. Likely that will not be happening. For this post I am reducing the amount of cashews I used in an effort to maximize the flavor and reduce the leftovers. However, the leftovers gave me an opportunity to find new uses for the cashewrizo, such as an Enchilada Casserole (recipe below) and burgers.
Another note: If for any reason you are considering buying a Ninja system I would advise you not to. If I could go back in time and stop myself from buying ours I would. Do not get fooled by its claim to be an almighty powerful blender great for everything. The only thing I love about it is the single-serve attachment which is great for smoothies in a snap. It never blends well. It only blows everything into the corners requiring multiple scrapings of the sides. It is also very hard to keep clean from the death blades to the hollow handles that likes to trap soapy water. The ninja is good for purees and soups but definitely nothing that isn’t completely liquid.
(vegan, soy-free, gluten-free)
Makes about 5 cups
- 1 1/2 cups whole raw unsalted cashews
- 1 cup red lentils
- Filtered water for soaking
- 4 dried chipotle chiles OR 1 teaspoon chipotle powder
- 4 whole cloves
- 1/2 teaspoon whole black peppercorns
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon mexican oregano
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon coriander
- pinch of cayenne
- 1/3 cup cider vinegar
- 2 tablespoons oil
- Soak cashews and lentils in filtered water for 8 hours. Drain and rinse.
- If using dried chiles, boil 1 to 2 cups of water and pour over dried chiles. Let sit for 1 hour to rehydrate. Remove seeds and coarsely chop, set aside.
- Blend cashews and lentils until ground. Add up to 1/2 cup of water and blend until desired consistency. The more water you add the more pasty the cashewrizo will be. Less water would be best to form into burgers.
- In a spice grinder, chopper, coffee grinder grind peppercorns and cloves. Add other spices and mix.
- Add vinegar, chopped chiles, and spice mixture to the cashews and blend until well combined.
- Heat oil in a large non-stick skillet. Transfer cashewrizo to skillet and incorporate with oil.
- Saute for 10 to 15 minutes stirring often until browned. It will begin to clump together and should still be moist.
- Depending on what you want to do with the cashewrizo you can serve now as tacos or let cool and refrigerate overnight to make enchilada casserole (recipe below).
If you want to make burgers: After blending all ingredients together form into 1/4″ thick patties with wet hands or use a wet spatula to pat them down onto parchment. You might want to coat them with bread crumbs. Cook them in a skillet with oil or bake on a pan lined with parchment at 400 degrees for about 20 minutes, turning once.
Letting the cashewrizo refrigerate overnight makes it very crumbly. This is ideal for use in the Enchilada Casserole or maybe even chili. The casserole that I made is a mixture of leftovers and store-bought items thrown together. It took me all of 10 minutes to prepare it with an amazingly tasty result. It was very Chopped inspired.
Cashewrizo Enchilada Casserole
(vegan, soy-free, gluten-free)
Makes 8 servings
- About 2 cups of leftover cashewrizo
- 20 corn tortillas
- 12 ounces vegan green enchilada sauce (I used Sprouts brand)
- 1 container of So Delicious Plain Greek Yogurt
- 1/2 to 1 cup of butternut squash puree
- 1 cup cooked Spanish rice
- 1 cup chopped onion
- 1 can black beans, drained and rinsed (equivalent to 1-1/2 cups of homemade beans)
- 1 package of Daiya Pepperjack shreds
- Grease a deep 9 by 13 baking pan and preheat oven to 375 degrees.
- In a bowl mix together the enchilada sauce, yogurt and butternut squash.
- Spread 1/5 of the sauce on the bottom of the baking dish. Lay 5 tortillas on the bottom. Crumble 1/3 of the cashewrizo on top of tortillas. Spread 1/3 of the rice, onion and black beans. Sprinkle with cheese.
- Gently spread another 1/5 of the sauce on top and repeat above step 2 more times.
- To finish top with last 5 tortillas and evenly spread last of sauce on top. Sprinkle with cheese if any is left.
- Bake for 30 minutes.
- Serve topped with avocado and diced tomatoes if you so wish.