Hello my darlings! We've been making cashew cheese dips pretty often and wanted to share our variation with you. This dip uses cashews and nutritional yeast to create a smoky-cheesy-delight in your mouth. It's a great replacement for regular cheesy queso and is highly filling so you don't need to make a huge amount. What makes our's a little different is that we pan fry the cashews to give our sauce a little more smokey sweet flavoring. By frying the cashews yourself, you can monitor how much oil goes in (we figure this must be healthier) as well as how much salt.
Vegan Nacho Cheese Dip
1/2 cup cashews
2 tablespoons raw unrefined coconut oil
1 teaspoon sea salt
1/2 teaspoon pepper
2 tablespoons nutritional yeast
1 adobe chili, soaked in its sauce (or sub salsa, green chilis, hot sauce)
2-3 tablespoons water
1-2 small springs of oregano (optional)
Heat 2 tablespoons of coconut oil in a small sauce pan on medium/low heat. Stir in salt until it dissolves. Once oil is almost heated, add the cashews and stir to coat them in coconut oil. Cook until a nice golden brown (about 2 minutes). DO NOT WALK AWAY FROM YOUR POT, WATCH THOSE NUTS. These puppies burn in about 2 seconds if not stirred. Remove pan from heat.
In a small blender or food processor, add the adobo chili, the pepper, oregano, and nutritional yeast. Carefully pour the hot cashews into the blender (you can allow them to cool, but we are crazy impatient when hungry). Make sure to get all of the oil out of the pan and into the blender. Add 2 tablespoons of water to start. Blend all ingredients together, you may need to scrape down the sides once or twice to make sure it all blends. To make it more dippable, you can add 1-2 more tablespoons of water but add them one at a time so you don't end up with a watery cheese dip.
Dip chips, carrots, broccoli, jicama- sky's the limit. Store in refrigerator, should last 2-3 days.
Recipe adapted from The Minimalist Baker