Cashew Cheese Dip
(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.
Ingredients
1 cup soaked cashews
¼ cup water
¼ - 3/8 cup unfortified nutritional yeast
2 Tbsp. coconut aminos
1 Tbsp. apple cider vinegar
sea salt, to taste
½ - 1 tsp. ground mustard seed
¼ - ½ tsp. ground paprika
Method
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!
Serving suggestions
There are many ways to enjoy this cheesy dip such as…
with homemade crackers
with homemade chips
with crudité
as a mayo substitute in deviled eggs
as a spread in paleo wraps or sandwiches
Flavor & add-in ideas
Pesto: basil & garlic
Herbs & chives
Pepper jack: jalapeño peppers
Sun-dried tomatoes
