Sunday, March 29, 2015

Cheeze Dip

Before blending.  You can see the pepper, water with lemon juice, and cashews.

Right after I turned the blender on.

After a minute or so.

After it has been blended and poured into a red dish.

I made cheeze dip for my family a little while ago and wanted to share the recipe with you.  I made a batch this size the night before last, but by last night it was all gone.  

I make this in my Vita Mix Blender. 

1 cup raw cashews
2 cups water
juice from 1/2 lemon
1 t pink Himalayan salt
1 T prepared mustard
1 T chopped garlic
1 t onion powder
2 vegetable bouillon cubes
1/2 roasted red pepper (a little charred is even better)
1 shake cayenne pepper (maybe 1/8 t)
3 rounded T corn starch
1/4-1/3 cup nutritional yeast

Put everything into blender and turn to high.  Leave on high until it is hot and thick.  You can stop blending when it still runs and use it as a dip for veggies and baked chips, or you can let it blend until it is so thick it will not move in the blender.  That is how thick I made this batch.  Once it has cooled down, it can be spread on bread for a grilled cheeze sandwich, we like it spread thinly on pizza crust with the sauce and other toppings on top of it, or use it on baked potatoes and in macaroni.


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