Vegan Nacho Cheese Dip
Cashew queso — the best vegan cheese sauce. Great hot or cold, lasts for days, and so easy to make and clean up. Dairy-free and therefore vegan.
Ingredients
| 240 ml | almond milk | |
| 60 g | nutritional yeast | |
| 70 g | raw almonds | |
| 65 g | raw, unsalted cashews | |
| 1 whole | red bell pepper (de-seeded) | |
| 1.5 tsp | 7.5 ml | salt |
| 1/2 tsp | 2.5 ml | garlic powder |
| 1 tsp | 5 ml | onion powder |
| a few shakes to taste | crushed red pepper |
Instructions
Cashew Queso: The Best Vegan Cheese Sauce! Great hot or cold, lasts for days, and so easy to make and clean up. And yes friends, it's dairy-free (and therefore vegan).
- Add liquid ingredients to your Vitamix.
- Then add the rest of the ingredients.
- Start the blender on low, ramp to high.
- Blend on high for 6 minutes (or use the preprogrammed 'Soup' setting).
- Snap a pic and tag #lifeisNOYOKE.
- Be really happy.
NOTE: This recipe requires a Vitamix.
Useful tips: Don't hesitate to make it. Allergic to cashews? Substitute them with raw sunflower seeds and sesame seeds — this substitution works perfectly. The queso will last refrigerated for up to a week. The nutritional yeast needs to say "nutritional" — any other type of yeast won't work. Serve with chips or sliced veggies. Just know it won't last long!