Jalapeno Cashew Cheese Dip

(Comments)

I am snacking on this as I write and my dog is stealing all the cucumbers on this gloriously warm Vancouver day. Aside from that, it's pretty delicious. I actually bought a spread that inspired it, partially because it was so good, but also becuase it's an expensive item to buy. I made it cheaper to make by replacing half the cashews with sunflower seeds which means I can definitely add it to my dinner party and personal chef menues. 

I *think* it could also work as a lower fat dip with zucchini and cashew, which I'l try out and report back. I try to keep most of what I eat low fat, but the occasionnal recipe like this one is such a contender in replacing dairy for the many people that struggle with it that I just have to share it here. 

Since I was one of those people, I can relate. Although for me, watching how factory dairy farms are run changed my mind pretty quick, I still enjoy tastes that are similar, although not really exactly the same. This is a super easy spread to make that goes great in anything from sandwiches or as a simple crudite dip with your favorite vegetable, which is how I ate it. 

As I am back on the raw wagon for a few weeks, this dip is also completely raw vegan. It's unbelivebly so as well, as my partner couldn't stop saying that there was no way it was raw. 

Jalapeno Cashew Cheese Dip

A smooth and creamy dip that is spicy and cheesy. Great used as a spread or a dip for you favourite raw vegetables.

Portions
8

Difficulty
Simple

Prep Time
15 Minutes

Ingredients:

  • 3/4 cup raw cashews
  • 3/4 cup raw sunflower seeds
  • 3/4 cup nutritional yeast
  • 1 tsp garlic powder - or a small fresh clove
  • 1 tsp onion powder
  • Salt - to taste
  • 1 Jalapeno pepper - chopped roughly

Directions:

  • Soak the cashews and sunflower seeds for at least an hour.
  • Drain and rinse the cashews/sunflower seeds and throw all the ingredients except the peppers in your blender or food processor. Blend away until super smooth. Add the peppers and pulse until finely chopped. I liek to let it sit in the fridge up to overnight so that all the flavours meld together.
  • Enjoy!