Spicy Jalape?o Cashew “Cheese” Dip - vegetarian recipes

Spicy Jalape?o CashewCheese” Dip

April 21 2014 Meatless Monday 

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This recipe comes to us from Norma of the Meatless Monday community in Honduras. Its an easy, delicious, spicy, creamy and highly addictive jalape?o dip. The perfect appetizer to serve at gatherings. The hardest part of this recipe is not eating it all by yourself! Serves 4. - 1 1/­­2  cup raw (unsalted) cashews, soaked overnight, then drained - 2 teaspoons lemon juice - 4 fresh jalape?o peppers, seeded and chopped - 2 cloves garlic - 1/­­3  cup nutritional yeast - 1/­­2  tsp.  sea salt (or more to taste) - 1/­­2 tsp. ground black pepper - 1/­­3 cup water (or more as necessary) Add soaked (and drained) cashews, lemon juice, jalape?os, garlic, nutritional yeast, sea salt, pepper and water  to a food processor. Puree, scraping down the sides as necessary, until the cashew cheese is a smooth, creamy consistency. Pour mixture into a microwave safe serving dish, and microwave on High until hot, about 3 minutes. Serve with sliced sourdough baguettes, tortillapita or bagel chips. Tip: Be careful when cutting hot peppers; avoid touching your face- eyes. The post Spicy Jalape?o CashewCheese” Dip appeared first on Meatless Monday.

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