Description
A creamy, spicy vegan dip made with cashews and jalapenos.
Ingredients
Scale
- 1 cup raw cashews, soaked for at least 4 hours or boiled for 15 minutes
- 1/2 cup water
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1–2 jalapenos, seeded and roughly chopped (adjust to heat preference)
- 1/4 cup diced canned green chiles, drained
Instructions
- Drain and rinse the soaked cashews.
- Combine the drained cashews, water, nutritional yeast, lemon juice, salt, garlic powder, and onion powder in a high-speed blender. Blend until completely smooth, scraping down the sides as needed.
- Add the chopped jalapenos and diced green chiles to the blender. Pulse until the jalapenos are finely chopped but still have some texture. Do not over-blend.
- Transfer the mixture to a small saucepan. Heat over medium-low heat, stirring constantly, until the dip is warmed through and slightly thickened, about 5-7 minutes.
- Serve warm with chips or vegetables.
Notes
- For a smoother dip, blend the jalapenos with the initial cashew mixture.
- If the dip thickens too much upon cooling, add a tablespoon of water or plant milk and reheat gently.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Appetizer
- Method: Blending and Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 1
- Sodium: 350
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 7
- Cholesterol: 0
Keywords: Vegan, Jalapeno, Queso, Dip, Cashew, Dairy-Free, Spicy, Appetizer