Cashew Nacho Cheese Dip

This is a creamy and delicious dip that tastes a bit like nacho cheese, but is thick And great for dipping veggie sticks or tortilla chips.  Soak and refrigerate your cashews overnight in an air tight container to achieve a creamier consistency.

Serve right away or store in the refrigerator for up to 5 days.

Cashew Nacho Cheese Dip

1 cup soaked raw Cashews

1/4 cup Nutritional Yeast

2 TBSP. Lemon Juice

2/3 cup Olive Oil

1/4 cup Water

1 tsp. Chili Powder

1 tsp. granulated Garlic

1/8 tsp. Cayenne Pepper

1/8 tsp. Tumeric

1/4 tsp. Salt

1/2 Serrano Pepper

Soak cashews overnight.  Drain and rinse them, and pour them into a food processor.  Add all other ingredients, and process on high until mixture is thick and creamy.  Stop to scrape the sides to make sure it is thoroughly combined.  This may take a few minutes. Serve as a dipping sauce, enchilada sauce, cheese on a sandwich, etc.