nacho dipIngredients

 

  • 2 cup(s) Water
  • 1/4 cup(s) Raw cashews Soaked for at least an hour beforehand
  • 4 ounce(s) roasted red peppers From a jar
  • 1 cup(s) Nutritional yeast
  • 2 tablespoon(s) cornstarch
  • 1 tablespoon(s) Lemon Juice
  • 1 1/2 teaspoon(s) Salt or to taste
  • 1/2 teaspoon(s) Onion Powder
  • 1/4 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) Cumin heaping

 

Preparation

  1. Combine all ingredients in a food processor until completely smooth.
  2. Transfer to a medium saucepan and whisk constantly over medium heat until thickened, about 5-6 minutes.
  3. Can be stored in serving size containers in the freezer, and defrosted in microwave or on stove top before serving.
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