It’s an easy, delicious, spicy, creamy and highly addictive jalapeño dip. The perfect appetizer to serve at gatherings. The hardest part of this recipe is not eating it all by yourself!
Serves 4.
1 ½ cups/225g raw (unsalted) cashews, soaked overnight, then drained
2 teaspoons/10ml lemon juice
4 fresh jalapeño peppers, seeded and chopped
2 cloves garlic
1/3 cup/20g nutritional yeast
1/2 teaspoon/2ml sea salt (or more to taste)
1/2 teaspoon/2ml ground black pepper
1/3 cup/80ml water (or more as necessary)
Serves 4.
1 ½ cups/225g raw (unsalted) cashews, soaked overnight, then drained
2 teaspoons/10ml lemon juice
4 fresh jalapeño peppers, seeded and chopped
2 cloves garlic
1/3 cup/20g nutritional yeast
1/2 teaspoon/2ml sea salt (or more to taste)
1/2 teaspoon/2ml ground black pepper
1/3 cup/80ml water (or more as necessary)
Add soaked (and drained) cashews, lemon juice, jalapeños, 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, tortilla, pita or bagel chips.
Tip: Be careful when cutting hot peppers; avoid touching your face- eyes.
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