Creamy Cashew Cheese Dip
Ingredients
- 130g (1 cup) raw cashews
- 16g (2 tbsp) nutritional yeast
- Splash of soy milk (start with 1-2 tbsp and build up if you want it thinner)
- 2 cloves of garlic
- 1 tsp garlic powder
- Salt to taste
Preparation
Soak your cashews the night before in some cold water or boil them for 10 minutes, drain, and let them cool down.
Add the soaked/boiled cashews to a blender or food processor along with nutritional yeast, soy milk, garlic cloves, garlic powder, and a pinch of salt.
Blend until the mixture becomes creamy and smooth. Adjust the consistency by adding more soy milk if desired.
Serve the cashew cheese dip immediately or store it in the fridge for up to 2-3 days.