(Sorry for the sub-par pictures this time, I didn't make the dip until after the sun went down and we don't have good lighting in our apartment. Darn MN winters and our short days.)
I hosted a party last month to learn about Young Living Essential oils (which I have become obsessed with, btw), and wasn't sure what to supply as snacks for all of the party goers. So I went with things that are often at non-vegan parties, but I veganized them. I made a salad with berries and home made poppy seed dressing in it, some vegan pepperjack cheese and crackers, some raw peppermint brownies (I'll add that recipe to the blog next time I make it so I can take pictures), and this... nacho dip and chips.
The people who came to the party said they enjoyed all the food, but this dip in particular got a lot of attention, and the bowl was mostly empty by the end of the party. Considering there were only 6 people, that's saying something.
This is a basic nacho cheese sauce, super tasty and not spicy. If you want it to be spicier or change up the flavor a bit feel free to toss in a jalapeno, some chili powder, chipotle, sriracha... whatever floats your boat.
You start with water and raw unsalted cashews. If you don't have a high powered blender (like a vitamix or blendtec) you should let the cashews soak in the water for a couple hours to help soften them. If you do have a high powered blender, feel free to just toss everything in and puree! Super quick!
This recipe uses pimientos to add more flavor (plus give it that great orange nacho color). Some jars/cans are little 4 oz ones like this, and some are bigger 7-8 oz ones. I used two 4 ounce jars when I make a double batch, but whatever you have access to that gets you 7 or 8 oz will work. Don't bother opening an extra jar/can just to reach 8 oz.
This recipe also uses nutritional yeast (not bakers or brewer's yeast!). It is yellow and can be bought in flakes (like mine) or as a powder. Either works. It is what gives the sauce that great cheesy flavor.
Toss everything together in your blender and puree! I blend mine for about 1 1/2 minutes just to make sure it is super smooth. We usually have onions sliced or chopped in our fridge since we like to toss them on sandwiches and burgers so much, so I just grab about a tablespoon worth from that and toss it in.
Pour the sauce into a saucepan over medium high heat and stir frequently until it thickens. It doesn't take long, unless you make a double batch. Maybe 5 minutes for a single batch or 15 for a double.
Amazeballz Vegan Nacho Cheese Sauce
Makes a little more than 3 cups
1 3/4 cups water
1 cup raw unsalted cashews
1 lemon (or 2 tbsp lemon juice)
1/2 tsp smoked paprika
1 clove garlic
1 tbsp onion, sliced or chopped
1 1/2 tsp salt
4 oz (whatever size can/jar you can find) pimientos, including the liquid
1/4 cup nutritional yeast
1. If you don't have a high powered blender, soak the cashews in the water for a couple hours before continuing. This will soften them up so they blend smoother.
2. Combine all ingredients in a blender and puree until smooth.
3. Pour sauce into a saucepan and heat over med-high heat and stir frequently until thickened, about 5 minutes for a single batch, or around 15 minutes if you make a double batch).
4. Remove from heat and allow to cool. A thicker layer will form on the top as it cools, but once it is completely cool you can just stir it and it will go away and won't come back. Eat warm or refrigerate for later, reheating in a microwave or pot until warm again.
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