07 February 2011

Meatless Monday - Healthy Vegan Nacho Dip

My family recently became in love with cashews. My 20 month old son eats them raw and my hubby loves the recipes I've been making with cashews. This is one recipe that I created and I hope you all enjoy it. 
1 cup raw cashews (unsalted)
1/3 cup nutritional yeast flakes (which you can find at any health food store, it happens to be at the regular grocery store here)
2 teaspoons chili powder (I use the mild kind)
2 teaspoons minced garlic
1/2 teaspoon cumin (optional)
1/4 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon Celtic sea salt (or other salt)
1 teaspoon paprika
1/3 cup smart balance or earth balance buttery spread

1/2 cup alternative milk (almond, coconut, soy, or rice)
Pulverize the cashews in a food processor or blender until powdery fine. If your food processor is not very powerful, soak the cashews in water the night before, drain the water and let the cashews dry as much as possible before pulverizing. Mine happens to get the job done without soaking.
Add the nutritional yeast flakes, chili powder, minced garlic, cumin, black pepper, cayenne pepper, sea salt and paprika to the cashews and blend together for just about 10 seconds.
On the stove put the buttery spread and the alternative milk in a sauce pan. Heat on medium until the butter is all melted, then add everything from the food processor.
Lower the heat to low and stir everything together. You may want to add more milk if you want your "dip" to be more smooth. I happen to like mine thick. You can also add more seasonings if you want to. I sometimes add more garlic. It depends on my mood.
This recipe is high in protein and healthy fats (which are great for you complexion) and it tastes awesome.
Use this dip with corn chips, veggies, or spread on pizza dough for a nacho pizza. This recipe is very versatile and can be whipped up rather quickly.

And here is a link to the BEST vegan chocolate chip cookies
Peace, Love, Wealth
Kimra Diggs
The Progressive Mama

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