Vegan Jalapeño Cashew “Cheese” Dip
- Prep Time: 10 mins
- Cook Time: 7 mins
- Total Time: 17 mins
- Yield: 16-20 1x
- Category: Appetizer
- Cuisine: Vegan, Gluten Free, Mexican
Ingredients
Scale
- 1 1/2 cups Raw Cashews (soaked for 6 hrs or overnight in cool water)
- 1–2 small Jalapeños (1 for less spicy, 2 for more spicy)
- 1/2 cup Nutritional Yeast
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Sea Salt
- 1 cup Water
Instructions
- Soak Cashews at least 6 hrs or if you can soak overnight in cool water. Drain and then proceed with recipe.
- Slice Jalapeños in half lengthwise and remove seeds (wear gloves or wash your hands right away after handling to avoid burning)
- Place face down on baking sheet and broil on high 4-7 minutes until skin has blackened
- Remove from oven and carefully peel the skin off of the Jalapeños (again you may want to wear gloves for this)
- Add Jalapeños, Cashews, Nutritional Yeast, Chili Powder, Cumin, Garlic Powder, Smoked Paprika, Salt, and Water to a food processor
- Blend until smooth, you may need to stop in between and scrape down sides
- If you like your dip thinner, add more water if desired
- Taste and add more spices to your liking if needed
- Serve immediately (store leftovers covered in the refrigerator up to 5 days
- You can also heat this in the microwave if you like your dip hot
- Enjoy!
Find it online: https://tastefulventure.com/vegan-jalapeno-cashew-cheese-dip/
