Spicy Jalapeño Cashew “Cheese” Dip


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This recipe comes to us from Norma of the Meatless Monday community in Honduras.

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!

Serves 4.

  • 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
  • 1/2  tsp.  sea salt (or more to taste)
  • 1/2 tsp. ground black pepper
  • 1/3 cup water (or more as necessary)

Add soaked (and drained) cashews, lemon juice, jalapeños, garlic, nutritional yeast, sea salt, pepper and water  to a food processor.

Puree, scraping down the sides as necessary, until the cashew cheese is a smooth, creamy consistency.

Pour mixture into a microwave safe serving dish, and microwave on High until hot, about 3 minutes.

Serve with sliced sourdough baguettes, tortilla, pita or bagel chips.

Tip: Be careful when cutting hot peppers; avoid touching your face- eyes.

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Nutrition Information

Spicy Jalapeño Cashew “Cheese” Dip

Servings per Recipe: 4

Amount per Serving

Calories:  352

Calories from Fat:  223

Total Fat:  25g

Saturated Fat:  5g

Cholesterol:  0mg

Sodium:  619mg

Carbohydrates:  25g

Dietary Fiber:  6g

Protein:  14g

Sugars:  3g

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