Blended cashews make for a creamy and dairy-free cheese dip. Serve with tortilla chips and veggies for an easy and healthy vegan appetizer.
Place cashews in a small bowl, cover with 3/4 cup water and soak for 30 minutes. Drain cashews and rinse under cold water.
Place the cashews, along with lime juice, nutritional yeast, tomato paste, smoked paprika, salt and cayenne in a high-speed blender and blend on the highest setting until smooth and creamy, 2 to 3 minutes, scraping down the sides once or twice. Thin with a little water if necessary.
To make ahead: Refrigerate for up to 1 day.
1 1/2 fat
So amazingly good for mid-meal snacking