Jalapeno Cashew Cheese Dip/Sauce
This jalapeno cashew cheese dip/sauce has really made sticking to a vegan/plant based diet so much easier for me. I was vegetarian for a long time before I made the leap to vegan – the main thing holding me back was – yep you guessed it, cheese. I love cheese, the taste, the texture and what it adds to a meal (let alone on its own). I really thought that life would be a bit bland and boring without cheese in it.
Luckily I don’t give up easy and I have fallen in love with nut cheeses as an alternative. Look, they are never going to exactly taste and feel like cheese, but if you can drop all of your expectations (of what you think it *should* taste like) you can really begin to appreciate them for what they are in their own right. This jalapeno cashew cheese dip is one that I love, but that is also loved by many non vegans alike – my husband included. It is creamy, spicy and tangy all at once – it hits all the right flavour spots and be warned, it is VERY more-ish! Once you (I wanna say pop lol) start, you can’t stop!
I also love how easy it is and that’s it’s ingredients that I always have on hand. If you don’t eat a plant based diet chances are you don’t have nutritional yeast in your pantry – it’s actually not as scary as it sounds and can be found in most health food stores. I have even recently started spotting it at Coles (a major Australian supermarket for you non-Aussies readers) in the health food aisle.
I used to soak my cashews overnight whenever making a cashew cream, dip or sauce. I have since found that pouring boiled water over them and letting them soak for 30 minutes is enough to get the job done. This is super handy as I often find myself deciding to make this at the last minute – because we are going somewhere and I need to bring something, or because we’ve decided last minute to eat something mexican for dinner or even just because it makes a delicious snack.
This is yummy as a dip or can be used as a 'cheese' sauce on nachos, tacos, burritos - anything that needs a cheese sauce really. So quick, easy and yummy!
- 1 cup cashews raw, unsalted
- 1/2 cup almond milk unsweetened
- 2 tbsp nutritional yeast
- 2 tbsp jalapeno peppers sliced
- 1/2 lemon juice only
- 1 tsp salt pink himalayan or sea salt
- 1 tsp Mexican spice blend see notes
Soak your cashews in boiling water for 30 minutes
Drain and rinse and then add to blender
Add all other ingredients and blend until smooth - it may take a couple of goes through the blender.
Serve with a sprinkling of mexican spice blend on the top. Enjoy 🙂
I use Jalapeno peppers in a jar (the pickled kind) you can use fresh if you like - I always just do this for convenience.
I have a mexican spice blend pre-made in my pantry. 2 parts cumin, 1 part paprika, 1 part ground chilli, 1 part coriander leaves.