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Nacho Cheese Dip made with Organic kombucha Recipe
Nacho’ Average Cheeze Dip
INGREDIENTS
1 small yellow onion, thinly sliced
2 cloves garlic, thinly sliced
1/2 a jalapeño, seeds removed and thinly sliced
2 Tbs coconut oil
1 Tbs vegetable oil
1/2 tsp ground cumin
1 tsp paprika
1/2 tsp garlic powder
1 chipotle pepper in adobo sauce, finely chopped plus 1 tsp adobo sauce
1/2 a russet potato, thinly sliced
1 cup roasted cashews
1/2 cup water
1 cup almond milk + another 1/2 cup reserved (we recommend The New Barn brand, unsweetened)
2 Tbs nutritional yeast
1 Tbs juice from a lemon
1 tsp salt
1/2 tsp turmeric
DIRECTIONS

PREP TIME

30 minutes

 

SERVING SIZE

2 cups

 

SHORT DESCRIPTION

Superbowl Sunday is upon us and that means one thing... snacks! But for some of us with dietary restrictions, it can be tough to find an option that meets our restrictions and that's tasty and sports-fan-approved. Luckily, we have the solution! The best cheeze dip ever! It's dairy free (vegan, but not raw-vegan), and gluten-free. AND unlike many other vegan "cheeses," it doesn't require soaking cashews for hours. It's pretty quick and extremely delicious.

 

NOTES

This recipe is our take on The Food Lab's Vegan Nacho Cheese on Serious Eats and is also influenced by Gena Hamshaw's Truly Amazing Cashew Sauce on Food52.

 

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