Time: 45 min.
Complexity: easily
Servings: 4

In this recipe, raw cashews are transformed into a velvety, delicious cheese dip without the cheese that everyone will love. To thoroughly blend the cashews and grind them with the other ingredients until they form a smooth paste, you'll need a powerful blender. In addition to cashews, the dip also includes tomatoes with chili peppers, roasted bell peppers, lots of aromatic spices, and nutritional yeast, which imparts a cheesy flavor. Garnish the dip with jalapeño rings, finely chopped tomatoes, and fresh cilantro and serve with chips.

Ingredients:

• 1 can (280 g) chopped tomatoes with green chilies
• 1 cup raw cashews
• 1 tsp ground cumin
• 1 teaspoon garlic powder
• 1 tsp onion powder
• 0.5 tsp chili powder
• 0.5 tsp turmeric powder
• 1/4 tsp cayenne pepper
• 1/4 cup nutritional yeast*
• 1 tbsp chopped canned roasted sweet peppers, drained
• 0.5 tbsp distilled white vinegar
• 2 tsp hot sauce
• 1 small jalapeño, thinly sliced, seeds removed if desired
• 2 tablespoons cilantro leaves
• Tortilla chips, for serving
• Special equipment: powerful blender

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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cashew nuts, tomatoes, chili pepper, sweet pepper, onion powder, cumin, ground cayenne pepper, turmeric, hot sauce, corn chips

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Preparation:

Step 1
• Place a fine-mesh sieve over a large liquid measuring cup. Place the tomatoes and chili peppers in the sieve and press down with a spatula to extract all the liquid (about 0.5 cups). Transfer the tomatoes and chili peppers to a small bowl and set aside.
Step 2
• Combine the tomato liquid, cashews, cumin, garlic powder, onion powder, chili powder, turmeric, cayenne pepper, 1 teaspoon salt, and 3/4 cup water in a 9-inch cast iron skillet and heat over high heat. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the cashews are tender, about 10 minutes.
Step 3
• Transfer the mixture to a high-power blender. Add nutritional yeast, roasted red peppers, vinegar, hot sauce, 2 tablespoons of tomatoes and chili peppers, and 1 cup of water. Blend until smooth, scraping down the sides of the bowl as needed.
Step 4
• Return the mixture to the pan. Heat gently over low heat, stirring occasionally, until the sauce thickens, about 10 minutes.
Step 5
• Sprinkle with the remaining tomatoes, chili peppers, jalapeños, and cilantro. Serve with tortilla chips.
  
  
  Note *
  
  Nutritional yeast is an inactive yeast culture grown on molasses and contains proteins, lipids, and vitamin B12. It is used in cooking to enhance the cheesy flavor and impart a fluffy texture to curds.

Votes: 1