Cashew Queso Dip

I’ve been going through a nacho, chili, queso, tostada faze for the past two weeks. One day I had a craving for nachos, then I couldn’t stop eating similar foods.

I’m trying to go back to eating minimal processed foods again and making more fresh ingredient, because I like to know exactly what’s in my food I eat.

I came up with a delicious cashew queso dip that can go on everything you’d add vegan cheese sauce to.

Recipe:

1 cup cashews soaked for an hour and drained

1/2 cup water maybe more to get a creamy sauce consistency

1 tsp onion powder

1 tsp garlic powder

3 tsp cumin

1 tsp chili powder

2 tsp taco seasoning

Cayennes pepper to desired spice level

1/2 tsp paprika

2 tbsp nutritional yeast or I use 4 dashes of curry powder

Sea salt to taste

1/2 tsp to 1 tsp turmeric

Canned jalapeños I added 3 or 4 pieces ( I find the canned jalapeños give this sauce a much better taste then when I use fresh)

1 tsp Dijon mustard

1 tsp lemon juice

1/2 can of salsa

Directions:

Blend cashews with the water to a creamy consistency.

Now add in all the spices, lemon juice, and Dijon mustard blend to combine.

Pour sauce into a bowl and add in the 1/2 of can of salsa and stir to combine.

I topped my queso with a little extra salsa and smoked paprika, but that’s optional.

Enjoy!