Wednesday, April 17, 2013

queso dip



Sometime back Brielle and I made a queso dip from a cookbook that uses flour as it's base. It tasted fine but I wanted to try one with cashews. I think it turned out better, and certainly healthier. Aside from waiting for the cashews to soak, it's super quick. 

1/2 cup raw cashews, soaked in water for an hour, or more
1/2 cup nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp paprika
1/2 tsp salt, to taste
2 T safflower oil
about a cup of water

Drain the cashews and process with a cup of water in a cuisinart or high speed blender. Add the seasonings and then the oil and nutritional yeast. Pour into a small saucepan and simmer for a few minutes. It will start to thicken and this is when you add a bit of water, up to a half of a cup, depending on how thin you like it.
I drizzled some over some chips but you can also use it as a dip. I garnished with a bit of red pepper and cilantro.



It will keep well for a few days, and you can re-heat in the microwave, for a quick after school snack.


It was also delicious with a dinner of red beans & rice, carrots, zucchini, garlic, and pickled jalepenos.

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