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!
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 dip 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.
- 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.
Spicy Jalapeño Cashew “Cheese” Dip
Servings per Recipe: 4Amount per Serving
Calories from Fat: 223
Total Fat: 25g
Saturated Fat: 5g
Dietary Fiber: 6g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.