Cashew cheese dip ( vegan paleo)

Raw Cashew Cheese (Vegan, Paleo)

Super Bowl is around the corner amd while I don’t usually host a Super Bowl party, I’ve been thinking about Super Bowl snacks for those of us who are corn allergic.

The other day I went to 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, that 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 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.

1 cup soaked cashews
1/4 cup water
1/4-3/8 cup unfortified nutritional yeast
2 tbsp coconut aminos
1 tbsp apple cider vinegar
Sea salt
1/2-1 tsp ground mustard seed
1/4-1/2 tsp ground paprika

Soak cashews in filtered water & sea salt overnight, 1-4 hours or boil for 30 minutes.

Grind all ingredients in a food processor. Adjust spices according to personal preference. Enjoy.

There are many ways to enjoy this cheesey dip:
– with homemade crackers
– with homemade chips
– as a mayo substitute in deviled eggs
– as a spread in paleo wraps or sandwiches

Possible flavors & add-in include:
– Pesto: basil & garlic
– Herb & chives
– Pepper jack: jalapeño peppers
– Sun-dried tomatoes


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