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.

Ingredients:

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)

Directions:

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.