Vegan Cashew Cheese Dip
Ingredients
- 2 cups cashews (raw or roasted)
- 2 cups vegetable broth I prefer chicken broth if no one I am feeding cares to keep it vegan
- 1 tbsp miso paste
- 1 tbsp corn starch
- 2 tbsps extra virgin olive oil
- 1 red bell pepper
- 1/2 small yellow onion
- 1/4 jalapeño
- 4 garlic cloves or 4 tbsp minced garlic
- 2 tsp ground cumin
- 1/2 tsp ground red pepper
- 1 tbsp lemon juice
- salt, to taste
Instructions
- Soak cashews in water for at two hours. Overnight is fine.
- In a blender, add drained cashews, broth, miso paste, and cornstarch. Blend until very smooth, with little graininess. This maytake anywhere from 3-10 minutes, depending on your blender.
- Heat e.v.o.o on medium heat. Add coarsely chopped bell pepper,onion, and jalapeño. Cook until slightly charred and soft.
- Add coarsely chopped garlic and cook another 3 minutes.
- When cashew mixture is smoothe, add cooked vegetables toblender. Also, add all of the seasoning, minus the salt. Blenduntil smooth.
- n a sauce pan, on medium-low heat, heat blended "cheese" dip,stirring constantly, until thickened. (about 15 minutes)
- Taste for salt, add what is necessary. Enjoy!
Notes
Hints:
1. To make this taste even more like real cheese, also add nutritional
yeast in the 2nd step.
2. If dip is too spicy, add a tablespoon of masa meal. This dulls the
heat without ruining the flavor.
1. To make this taste even more like real cheese, also add nutritional
yeast in the 2nd step.
2. If dip is too spicy, add a tablespoon of masa meal. This dulls the
heat without ruining the flavor.