I know everyone likes to think vegans are limited. But honestly I never feel limited as a vegan. I mean look at this cheeze dip.
Not only is it super easy to make but it is so delicious. It is creamy with a little spicy kick to it. Absolutely perfect for the colder months coming up. The trick to a really good vegan cheese dip is a good blender, nutritional yeast and tapioca starch. So what is nutritional yeast? If you are new to veganism or just trying out some vegan recipes nutritional yeast is gonna be your new BFF. It gives off a cheesy, nutty flavor is packed with vitamin B12 and is just all around good for you. I like to use it in cheese dips, on pasta, on salads really anywhere. Tapioca starch is pretty cool because it thickens things for you so you can make super ooey gooey cheese or just in our case a thicker sauce to dip things into. This cheese dip is great for dipping potatoes, chips, spreading it on a vegan burger or on a sandwich.
2/3 cup cashews
1 tbsp nutritional yeast
1 tsp paprika
2-3 tsp salt
2-3 tsp garlic powder
1/4 cup of water [use as needed]
1 1/2 tsp tapioca starch
optional: 1-2 tsp hot sauce for a kick
You can either start by soaking your cashews overnight OR boiling them for 15 minutes. Most people prefer raw cashews but I have been using roasted cashews and I like that little extra flavor it brings. Once the cashews are done boiling, drain and add to a high speed blender. If you don’t have a high speed blender, boil for 25 minutes. Then add in seasonings. Start by adding water in a little bit at a time you don’t want too much water but you need to get the mixture as smooth as possible. You also don’t want it to be too thick, it needs to be a little thin. Pour into a pot on medium low heat and stir until the sauce thickens. Consistency should be thick and resemble a queso.
Serves 3-4 people.