Prep Time: 5 mins.
Cook Time: 3 mins,
It’s an easy, delicious, spicy, creamy and HIGHLY addictive jalapeño dip. The perfect appetizer to serve at gatherings. The hardest part of this recipe is not eating it all by yourself!
Despite being vegan for a few years, I’ve never tried to make my own vegan cheese. So I decided to try experiment a little.
My husband and I usually snack on hummus, baba ganoush or guacamole dips and I wanted to make a different dip this weekend.
It was absolutely delicious! I couldn't believe how well it turned out! This is my new go-to dip.
The recipe is quick and easy. You should definitely try it.
1 ½ cup raw (unsalted) cashews, soaked overnight, then drained
2 teaspoons lemon juice
4 fresh jalapeño peppers, seeded and chopped
2 cloves garlic
1/3 cup nutritional yeast
½ tsp. sea salt (or more to taste)
½ tsp. ground black pepper
1/3 cup water (or more as necessary)
1. Add soaked (and drained) cashews, lemon juice, jalapeños, garlic, nutritional yeast, sea salt, pepper and water to a food processor.
2. Puree, scraping down the sides as necessary, until the cashew cheese is a smooth, creamy consistency.
3. Pour mixture into a microwave safe serving dish, and microwave on High until hot, about 3 minutes.
4. Serve with sliced sourdough baguettes, tortilla, pita or bagel chips.
Tip: Be careful when cutting hot peppers; avoid touching your face- eyes.