|Raw, vegan nacho cheese dip. Yes, Please.|
The key to making this dip fabulous is not soaking the cashews or minimally soaking for 30 minutes if you don’t have a powerful blender. The sweetness of the cashews is essential to the flavor balance in this super creamy, luscious cheese sauce. Serve as a dip or spread it on everything.
Nacho Cheese Dip
Makes 8 servings
Plan Ahead: If you do not own a high power blender, soak cashews for 30 minutes. Do not oversoak.
Prep Time: 10 minutes
1 cup cashews
1/3 cup chopped red bell pepper
¼ water, if using soaked cashews, 1/3 if unsoaked
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 clove garlic
1/2 teaspoon chili powder
½ teaspoon sea salt
1/8 teaspoon ancho chili pepper (optional)
Blend all ingredients in a blender until very smooth and creamy. You may need to stop and start the blender to scrape sides back into the blades.
Adjust seasonings as desired.
From Raw & Simple: Eat Well and Live Radiantly with 100 Truly Quick and Easy Recipes for the Raw Food Lifestyle. Copyright Quarry Books 2013. Available on Amazon