Ingredients
The following ingredients have 4 Servings
- 8 slices bacon
- 1.5 lbs ground beef
- 2 tbsp cooking oil
- 1 yellow onion
- 2 cups diced yukon gold potatoes ((peeled))
- 1 14oz can of diced tomatoes
- 1 tsp sea salt (+ more to taste)
- 1/2 tsp black pepper
- 4 cups beef broth
- 1 cup raw cashews*
- 1/2 cup water or chicken broth
- 1/4 cup nutritional yeast
- 2 tbp pickle juice
- 1 tbsp tomato paste
- 2 tsp yellow mustard
- 2 pickles ((diced)
- 1 cup shredded lettuce
Instruction
- Start by making the bacon. Using an air fryer, oven, or stovetop, cook the bacon until desired crispiness. Set aside on paper towels to cool. Once cooled, crumble. If using the stovetop, you can reserve a tbsp of bacon fat to cook the ground beef.
- Heat a large pot to medium heat. Once hot, use bacon fat or 1 tbsp oil (I like avocado oil) to the pot. Cook the ground beef using a wooden spoon until no longer pink. Drain the fat/water, set aside and keep the pot hot.
- Add remaining oil to the pot, and saute the onion and potatoes for 5-7 minutes or until onion is fragrant. Add the tomatoes, sea salt, pepper, garlic powder, and broth. Bring to a boil, then lower to a simmer. Simmer for about 10 minutes until the potatoes soften.
- Meanwhile, make the cashew "cheese" sauce. Be sure that the cashews are soaking in boiling water for at least 10 minutes before making the sauce. Drain the water. Add cashews, water, pickle juice, nutritional yeast, tomato paste, and mustard to a high powered blender. Blend until very smooth and creamy. You may need to pause blending several times and scrape the sides of a blender using a rubber spatula.
- Add the ground beef and cheese sauce to the simmering veggies in broth. Cook another 2-3 minutes, stirring frequently to incorporate the sauce.
- Serve hot with crumbled bacon, and optional pickles and lettuce.
