This is my go-to recipe when I crave that cheesy dip for my nachos. It’s not only vegan but gluten and soy free. You are probably thinking that this will not come close to the regular meaty, cheesy taste, but you know what, it does. If you haven’t had a cashew-base sauce before, let me first assure you that it will not taste like cashews and the results are mind-blowing.
Serves: Are you seriously going to share this?
Ingredients
- 1½ cups raw cashews, soaked for at least one hour, then drained
- 1 red bell pepper, roughly chopped
- 1 cup unsweetened dairy-free milk (I used almond)
- 2 tsp. chili powder
- ¼ cup nutritional yeast
- ¼ cup minced onion
- 2 tbsp vegan taco seasoning
- 2 15 oz. canned black beans
- 12 oz. fresh organic salsa
- Optional garnishes: cilantro, sliced green onions
Instructions
- Drain and rinse the soaked cashews.
- Place the cashews, red bell pepper, milk, chilli powder, and nutritional yeast in a high powered blender. Puree until thick and creamy, about 3-4 minutes.
- In a large saucepan, add the minced onion, taco seasoning, black beans and fresh salsa over medium heat. Stir constantly until heated through, about 7-8 minutes.
- Add in the cheese sauce and stir to combine.
- Season to taste with salt/pepper if needed.
- Garnish as desired and serve.
- Enjoy!
