Today we make a spicy and creamy "cheese" dip that doesn't require any cheese 😋Perfect as a snack between meals or for dipping with vegetables or chips!

A dip that tastes like cheese but doesn't contain any animal products? That's not so difficult. most ingredients for this you have with great probability already at homeThe most "exotic" part of this recipe is probably the nutritional yeast – but even that is standard fare for many vegans. Besides the ingredients, all you need is a mixer or a hand blender. The "cheese" dip is ready!

You can find out more about cheese alternatives here read more.

The basis

The actual basis here is a kind of Salsa, to which the cashews and spices are then added. A salsa is made in a flash with just a few ingredients (you'll see how below). If you already have a ready-made salsa at home, you can of course use it in this recipe. ☺️

Cashews are a popular cheese substitute. These nuts are especially suitable for sauces, as they help achieve a creamy consistency. It's important that the cashews are soft. This makes them easier to puree and also protects the blender. There are several ways to soften cashews. Soaking them in water overnight is usually recommended. soaking If you don’t have much time or you plan it wrong, Cashews prepare, she can also for Boil in water for a few minutesTo do this, place the cashews in a pot with plenty of water and bring to a boil. Let it simmer for about 5-10 minutes, drain, and rinse the nuts with plenty of cold water.
I used this method to prepare this recipe and it worked wonderfully.

Along with the cashews, nutritional yeast flakes are an important ingredient. They give the dip a cheesy flavor and add a rich flavor. Yeast flakes can be found in health food stores, organic markets and now also in many well-stocked supermarkets.

Once the dip is mixed, you can serve it with tortilla chips or raw vegetables like peppers or carrots, or use it as a savory spread. warmed up It tastes simply heavenly with nachos!

If sealed airtight, the dip will keep in the refrigerator for a few days.

The ingredients (makes approx.4 servings)

for the base (salsa):

1 tomato

1 Lime (juice)

2 garlic cloves

¼ (red) onion

1 tsp Coriander (ground or fresh)

¼ tsp Salt (sea salt/Himalayan salt/crystal salt)

¼ tsp onion powder

½ tsp cayenne pepper

for the dip:

200g Cashews (soaked)

2 tbsp Yeast flakes

1 tsp turmeric

1 tsp Salt (sea salt/Himalayan salt/crystal salt)

1 tbsp chili powder

1 tsp pepper

warm water or plant milk

Tools: Cutting board and knife, food processor/blender/hand blender

The preparation

1. Soak the cashews in warm water overnight OR boil them in a pot of water for a few minutes (see “The Base” section).
2. Roughly chop/cut the salsa ingredients into chunks and blend in a blender. If you're using a ready-made salsa, you can skip this step.
3. Add the soaked cashews, nutritional yeast, and the remaining spices and blend until a creamy consistency is achieved. Add warm water or a little plant-based milk as needed to optimize the consistency.
4. Heat briefly in a pan before serving with nachos or crackers!

Preparation time: approx. 15 minutes (depending on the soaking time of the cashews)

If you would like to discover more recipes or learn more about healthy eating, mindfulness or sustainability, take a look here over.