Cashew Cheese Dip (Vegan, Paleo)
(Originally published at https://CornFreeHippie.com)
Super Bowl is around the corner and while I do not usually host a Super Bowl party, I have been thinking about Super Bowl snacks for those of us who are corn allergic.
I recently visited the local health food store and found a cultured cashew cheese spread I had had while living in the Bay Area and I was excited because it can be enjoyed in place of much of the traditional Super Bowl fare. BUT, like many foods a corn-free & gluten-free person purchases, it is PRICEY. And so what was this corn-free foodie on a budget's solution? I purchased one container in order to attempt to re-create it at home. While mine is not exactly the same, it is yummy & versatile.
This recipe is a base for other flavor variations. Feel free to use the amounts according to your taste preference.
1 cup soaked cashews
1/4 cup water
1/4 - 3/8 cup unfortified nutritional yeast
2 Tbsp. coconut aminos
1 Tbsp. apple cider vinegar
Sea salt, to taste
1/2 - 1 tsp. ground mustard seed
1/4 - 1/2 tsp. ground paprika
Soak cashews in filtered water & sea salt overnight , 2-4 hours or boil for 10 minutes.
Grind all ingredients in a food processor. Adjust spices according to personal preference. Enjoy!
There are many ways to enjoy this cheesy dip:
- with homemade crackers
- with homemade chips
- with crudité
- as a mayo substitute in deviled eggs
- as a spread in paleo wraps or sandwiches
Possible flavors & add-ins include:
- Pesto: basil & garlic
- Herbs & chives
- Pepper jack: jalapeño peppers
- Sun-dried tomatoes