This is everything you can dream of in terms of taste, texture and sheer goodness! A great recipe for a stand-alone dip or to use as your cheese topping on nachos.
INGREDIENTS
- 1 medium potato, peeled and cubed
- 1 medium carrot, peeled and chopped into small pieces
- 1 small onion, halved
- 1/2 cup raw cashews
- 1/2 cup nutritional yeast
- 1/2 cup plant milk
- 1 garlic clove
- 1 tsp. salt
- 1-2 chillies (to your liking)
METHOD
- Place cashews in a small bowl. Pour boiling water over the top to cover completely.
- Place diced potato, carrot and onion in small saucepan. Cover with water and bring to a boil. Reduce heat and simmer uncovered until vegetables are soft (aprox 20 minutes).
- Drain cashews and vegetables and add to blender.
- Add remaining ingredients and blend until sauce is smooth. Add extra milk as needed to attain desired consistency (thick for dipping, thinner for drizzling).
- Garnish as you like – we’ve used finely chopped coriander (cilantro), olives, red onion and tomato.
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