I’m always amazed how nuts can create these deliciously, tasty “mock cheeses”.

This nutty concoction tastes like creamy queso sauce, but it doesn’t have an ounce of cheese. Cashews soaked in water magically transform into a luscious sauce that’s just like nacho cheese. Spiked with spices, a touch of tomato paste for color and richness, and nutritional yeast (a secret ingredient that makes foods taste like cheese) this vegan dip has a flavor that you’ll want to lick clean from the bowl.

Total Time: 20 min.
Prep Time: 20 min.
Cooking Time: None
Yield: 12 servings, 2 Tbsp. each

1 cup raw cashews
3 cups water, divided use
2 Tbsp. tomato paste, no sugar-added
1 tsp. chili powder
½ tsp. smoked paprika
⅓ cup nutritional yeast
¾ tsp. sea salt (or Himalayan salt)
2 Tbsp. fresh lemon juice

1. Place cashews and 2 cups water in a medium bowl. Let soak for up to 3 hours. Rinse and drain.
2. Place drained cashews, remaining 1 cup water, tomato paste, chili powder, paprika, yeast,, salt, and lemon juice in a blender (or food processor); cover. Blend until smooth, scraping down sides of blender if needed. Add additional water if needed.
3. Keep refrigerated for up to five days.

Source: Beachbody


Love & Gratitude,

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