Nacho Dip
Source: Oh She Glows (slightly modified)
Ingredients:
1 cup raw cashews
1 cup peeled, chopped carrots
2 tbsp nutritional yeast flakes
2 tbsp lemon juice
1 large clove garlic
1¼ tsp fine grain sea salt
¾ tsp chili powder
½ tsp onion powder
¼-.5 tsp of cayenne pepper (optional)
1 cup peeled, chopped carrots
2 tbsp nutritional yeast flakes
2 tbsp lemon juice
1 large clove garlic
1¼ tsp fine grain sea salt
¾ tsp chili powder
½ tsp onion powder
¼-.5 tsp of cayenne pepper (optional)
1 cup chunky marinara sauce
1/2 cup finely chopped sweet onion
1. Place cashews in a medium bowl and soak in water for at least 2 hours. Drain and rinse the soaked cashews. Preheat oven to 400F and lightly grease a casserole dish. Place carrots in a small saucepan and bring to a boil with water. Let carrots cook for 5 minutes and drain. Combine the soaked, drained cashews with cooked carrots, nutritional yeast, lemon juice, garlic, salt, chili powder, onion powder, cayenne pepper and 2/3 cup of water. Blend until silky smooth. This may require you to add in some more water. Pour the ‘cheese’ sauce into a large bowl.
2. Stir the marinara sauce & onion into the cheese sauce until fully combined. Spoon the sauce into casserole dish. Bake (covered) 25 to 30 minutes.
The dip will keep in an airtight container for five days. Reheat leftovers at 400F and serve when that snack craving hits again.
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