Tomato Balsamic Chickpeas with Cashew Queso

Method

1. 1 Drain the soaked cashews and blend with plant-based milk, garlic, nutritional yeast, salt, and pepper until smooth and creamy. Add a splash more milk if needed to thin.
2. 2 Note: this is a batch recipe, you'll only need one spoonful for each serving.
3. 3 Set a large pan over medium heat and drizzle in a little olive oil. Add the diced onion and garlic and let cook until soft.
4. 4 Add the diced tomatoes, capers, and balsamic vinegar. Cook for about 5-10 minutes over low-medium heat, until the tomatoes are soft but still slightly crunchy.
5. 5 Add the drained chickpeas and nutritional yeast and stir well. If needed, add a splash of water and season well with salt and pepper.
6. 6 Plate the chickpeas and top them with a dollop of cashew queso, fresh basil, olive oil, and black pepper.