Sharing with you today a homemade cashew cheese dip! It makes for the perfect dipping sauce for sweet potatoes, raw veggies, crackers, or spread out on a tortilla for taco night! It is simple to make and has the consistency of hummus - it is a little thicker, but can easily be thinned out with a few tweaks to the recipe directions!
I love that the recipe only requires a few ingredients and it is pretty filling as well from the cashews!
For this recipe, you don’t necessarily have to soak the cashews especially if you have a powerful blender such as a Vitamix - it will yield a smoother consistency but skipping the step is fine. You can even soak the cashews in hot water while you are preparing the sweet potatoes or whatever else you are serving it with! I soaked the cashews overnight and then drained them in the morning before I made the sauce! It really is a simple step, but if you are short on time it is OK to skip!
Once you have all the ingredients, you can place everything in the blender and mix! To change the consistency add more or less water. Taste test and then adjust! It will last in the fridge for up to a few days.
About 1.5 cups
1 cup cashews (soaked for at least 2 hours or overnight)
2 tbsp. nutritional yeast
1/2 lemon, freshly squeezed
dash of EACH: garlic, sea salt, pepper
1/4 cup clean water
If you are soaking the cashews, after the time has lapsed, drain and rinse with clean water.
Add all of the above ingredients to your blend and mix until completely smooth.
Taste test and adjust
If you prefer a thinner consistency add more water!
Store in the fridge for up to 4 days sealed tightly!