Spicy Vegan Nacho Cheese Dip for a Zesty Snacking Experience

Ingredients

- 1 cup raw cashews
- 2 cups hot water
- 1 tablespoon taco seasoning
- 2 tablespoons nutritional yeast
- 1/4 cup chopped green chilies
- 2 tablespoons juice from jar of pickled jalapeños
- 2 tablespoons chopped pickled jalapeño
- 1/2 teaspoon salt
- A selection of chips for serving

Instructions

1. Prep the Cashews:
- Place 1 cup of raw cashews into a medium-sized bowl.
- Pour 2 cups of hot water over the cashews to completely submerge them.
- Let the cashews soak for 15 minutes to soften.

2. Blend the Base:
- Drain the softened cashews using a fine mesh sieve, discarding the soaking water.
- Add the cashews to a high-speed blender.
- Add 2 tablespoons nutritional yeast, 1 tablespoon taco seasoning, and 1/2 teaspoon salt into the blender.

3. Add the Heat:
- To the blender, add 1/4 cup chopped green chilies, 2 tablespoons juice from the jar of pickled jalapeños, and 2 tablespoons chopped pickled jalapeño.

4. Blend to Perfection:
- Secure the lid on the blender.
- Blend on high speed for 1 to 2 minutes, or until the mixture is completely smooth and creamy.
- If necessary, stop the blender to scrape down the sides to ensure all ingredients are well incorporated.

5. Serve It Up:
- Taste the dip and adjust seasoning if needed, adding more salt for taste balance or jalapeño juice for extra heat.
- Transfer the spicy nacho cheese dip to a serving bowl.
- Serve immediately with a selection of chips or store in the refrigerator for up to 3 days.

Preparation & Cooking Times

PT15M
15 minutes

Total Time

PT15M
15 minutes

Type of Dish

Snack

Keywords

Vegan Nacho Cheese, Spicy Snack, Dairy-Free Dip, Cashew Cheese, Jalapeño Dip, Plant-Based Snack, Easy Blender Recipe, Nacho Cheese Dip, Taco Seasoning Dip, Quick Vegan Snack

Recipe Yield

Serves 4 adults

Calories

Total Calories: 770

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