Do you ever think back to your teenage days, and marvel at the things you used to eat? Foods laden with salt, fat, preservatives, chemicals, artificial color, sugar… basically all the things I try and avoid in our family meals today! The teenage palate is certainly a unique one!
I can’t imagine eating that way today, but I have to admit, I still do sometimes crave those flavours. Recently, I really wanted something spicy, gooey and cheesy. So while at the grocery store, I picked up a jar of salsa con queso, read the ingredients (you don’t want to know what was in it!), and decided to try and recreate it at home.
I knew my dip had to be:
It also had to be able to coat a chip effectively. So what would make this work?
- Creamy = cashews
- Cheesy = nutritional yeast
- Spicy = jalapenos and chili powder
- Chunky = diced tomatoes, peppers and onions
I set to work with my experiment. Adam and I stood by the bubbling pot and dipped many a chip into it until it was just right. And let me tell you, it’s GREAT. A total craving fulfiller! I can’t wait to play with this recipe because it’s so tasty. It would be excellent on baked potatoes, a taco salad, vegan chili cheese fries… you name it! So the next time you need to bring a dazzling vegan dish to a party, make up a batch of this, serve it up hot and sit back and wait for the accolades, your people will be impressed!
- 1 cup cashews
- ¾ cup soy milk
- 1 15 oz can diced tomatoes
- 1 ½ cups nutritional yeast
- ½ - 1 red pepper, finely diced
- ½ -1 red onion, finely diced
- ½ - 1 jalapeno pepper, finely diced
- juice of ½ a lime
- 1 - 2 tbsp apple cider vinegar
- 1 tbsp turmeric
- 1 ½ tsp, chili powder
- 2 tsp grapeseed oil
- salt to taste
- In a high-speed blender jar, soak the cashews in the soy milk while you prepare your other ingredients.
- In a small saucepan, heat the oil on medium heat. When the oil is hot, add the onions, jalapeno and red pepper. Sauté gently, lower the heat if the vegetables start to brown.
- Add the liquid from the canned tomatoes, apple cider vinegar, nutritional yeast, and turmeric to the cashews and soy milk in the blender cup. Blend on high until everything is creamy and smooth.
- Once the vegetables are cooked but still crunchy, add the cashew puree to the saucepan. Add the diced tomatoes and chili powder. Stir to incorporate. Heat on medium low, until the mixture is hot and bubbling.
- Add the lime juice and stir to incorporate. Taste and adjust the seasoning as preferred.
- Serve hot with chips, celery sticks, etc.