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
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