Cashew Cheese Dip
Cashew Cheese DipCourse: Appetizers
2 cups of raw cashews (soaked for 3 hours or boiled for 20 minutes)
1/4 cup nutritional yeast
1 teaspoon of raw apple cider vinegar
2 tbsp of lemon juice
2 tbsp of filtered water
3 cloves of garlic
1 tsp of garlic powder (optional)
1 tsp of organic adobo powder (optional)
salt to taste
Soak raw cashews in ¼ cups of water for 3 hours or more. You can also boil them for 20 minutes, if in a rush.
Add all ingredients into your blender and blend until thick and creamy.
Taste and add more or less of ingredients for your desired taste.
Serve on toast, mangu, roasted potatoes, lasagna, and/or pasta!
- It will be the consistency of thawed or stirred cream cheese. This will further harden after it’s been chilled.
- Store in the refrigerator for up to 5 days.