Vegan Cashew Dip Recipe

• 2 cups of raw cashews, soaked cashews in filtered water for at least 20 minutes, before use.
• 4 tablespoons of nutritional yeast
• 4 tablespoons of freshly squeezed lemon juice (I used apple cider vinegar to sub the lemons when I don’t have any)
• 1/2 teaspoon of garlic powder (2 crushed garlic clove instead)
• 1 teaspoon of kosher salt (more as needed)
• 1/2 teaspoon of freshly ground black pepper
• 1/2 teaspoon of paprika
• 1/2 cup plus 4 tablespoons of filtered water (more as needed) * depending on how thick or thin you want it to turn out.

Add all ingredients into blender or food processor. Blend and scrape down the sides every 10 seconds, continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. Should have a hummus-like consistency.

I love this stuff, as you can see I used it as a spread in an open face vegan sandwich! I also enjoy cashew cheese with some fire-roasted or fresh vegetables!

I hope you enjoy it as much as I do!