Velvety Smooth Plant-Based Smoked Cashew Cheese Dip 🧀🌿
Ingredients:
1.5 cups / 225g Raw Cashews, soaked for at least 4 hours or overnight
0.25 cup / 60ml Water, plus more if needed
3 tbsp Nutritional Yeast
2 tbsp Lemon Juice, freshly squeezed
1 tsp Smoked Paprika
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
0.5 tsp Salt, or to taste
Directions:
1. Drain and rinse the soaked cashews thoroughly.
2. Combine the drained cashews, water, nutritional yeast, lemon juice, smoked paprika, garlic powder, onion powder, and salt in a high-speed blender.
3. Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed. Add a tablespoon more water at a time if necessary to achieve the desired consistency.
4. Taste and adjust seasonings if desired (more salt, lemon juice, or paprika).
5. Transfer the cashew cheese to an airtight container and refrigerate for at least 1 hour to allow the flavors to meld and the cheese to firm up slightly.
6. Serve chilled as a dip with vegetables or crackers, or use as a spread on sandwiches and wraps.
Recipe Information:
Preparation Time: 10 min (+ 4 hr soaking) | Chilling Time: 1 hr | Total Time: 4 hr 10 min | Calories per Serving: approx 150 (for 2 tbsp) | Number of Servings: approx 12 (yields ~1.5 cups)
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