Ingredients
- 1 cup raw cashews
- 2 ½ cups hot water, divided
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh salsa
- 2 cloves garlic, roughly chopped
- 1 teaspoon ancho chile powder
- 1 teaspoon Dijon mustard
- ¾ teaspoon ground cumin
- ¾ teaspoon kosher salt
Why This Recipe Is A Must Try
This dip is creamy, flavorful, and completely dairy-free, making it perfect for anyone looking to enjoy a tasty snack without animal products. It’s packed with wholesome ingredients that offer a satisfying texture and a rich, cheesy taste.
Cooking Pointers
- Soak nuts or seeds used in the dip for at least 2 hours to achieve a smoother consistency.
- Blend ingredients thoroughly to avoid any grainy texture.
- Adjust the seasoning gradually, tasting as you go to balance the flavors perfectly.
- Blend ingredients thoroughly to avoid any grainy texture.
- Adjust the seasoning gradually, tasting as you go to balance the flavors perfectly.
Directions
Put the cashews in a bowl and pour half of the hot water over them. Let them soak for about 5 minutes, then drain off the water. Next, add the soaked cashews to a blender along with the remaining hot water, nutritional yeast, salsa, garlic, ancho chile powder, Dijon mustard, cumin, and salt. Start blending on the lowest speed and gradually work your way up to a higher speed, blending everything for around 2 minutes until smooth. If the dip feels too thick, add a bit more hot water until it reaches a nice, pourable consistency. Give it a taste and adjust the seasoning if you like, then you’re ready to enjoy!
Serving Suggestions
Serve chilled or at room temperature with fresh vegetable sticks, tortilla chips, or warm pita bread. It also works great as a spread on sandwiches or as a creamy addition to grain bowls.
How To Store For Later
Store the dip in an airtight container in the refrigerator for up to 5 days. Stir well before serving, as natural separation may occur. For longer storage, freeze in small portions and thaw in the fridge overnight.
