Description
A smoky, “cheezy” dip that is packed with protein with cashews. It’s the go-to vegan appetizer to serve at your Cinco de Mayo party.
Ingredients
Scale
- 3/4 c. raw, unsalted cashews, soaked 1 hour and drained
- 1/2 c. water
- 1 small shallot, minced
- 2 garlic cloves, minced
- 3 Tbsp. nutritional yeast
- 1 tsp. onion powder
- 1 tsp. garlic powder
- juice from 2 lemon wedges
- 1 c. chunky salsa
Instructions
- In a high-speed blender, mix the soaked cashews and water together until smooth and creamy. Add the nutritional yeast, onion and garlic powders for a couple seconds until just combined.
- In a small skillet, sauté the shallot and garlic with 1 Tbsp. olive oil just until translucent. Pour the cashew cream into the skillet and heat up over medium heat.
- Add the salsa and heat up for 2 minutes, stirring often. Throw in the juice from the lemon and season with salt as you see fit.
Notes
Serve warm with a bowl of chips.
Yields 2 cups.
Nutrition
- Serving Size: 4
- Calories: 213
- Sugar: 4g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
