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Vegan cheese dip for nachos

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Ingredients for 8 servings:

  • 150 g cashew nuts
  • 190 ml plant drink
  • 1 tbsp lemon juice
  • 20 g yeast flakes
  • ½ tsp smoked paprika powder
  • 1 tsp garlic powder
  • ½ tsp turmeric powder
  • 1 tsp salt
  • ½ tsp chili powder, optional
  • 2 bags of nachos

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 10 minutes

Taco Night

Soak cashews in cold water overnight. The next day, pour the cashews into a sieve and blend them in a food processor with plant-based milk, lemon juice, nutritional yeast, and spices until they are dripping wet. Season with salt, if desired. If the sauce is too thick, add a little more water. Serve with nachos. You can find the other recipes for the Shared Table episode “Taco Night” here: https://www.chefkoch.de/rezepte/4045331625120015/Pilz-Schawarma-al-Pastor.html https://www.chefkoch.de/rezepte/4045341625120145/Scharfe-Ofen-Ananas.html

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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