VegPlanet — October 2017

Cooking Tips and additions:

To make the creamiest of this dip, soak cashews for about

10 minutes in hot water before blending. You may blend

with 3/4 cups of water rather than a full cup, but make sure

to add enough liquid to make it a nice smooth, yet thick

dipping consistency.

Several add-ins:

• vegan bacon bits or smoke fl avoring with dried
  chipotle powder


• chopped tomato, onion, cilantro, and jalapeno (pico
  de gallo) with chunks of avocado pour over beans and
  serve with corn chips

Say Cheese!

creamy cashew cheezy dip

Recipe adapted by Laurie Atchison

A delicious alternative to dairy, this “cheese” is made from using cashews!
Cashews are a blank slate; transformable. Beautiful white sauces, cheeses, spreads and even ice “creams” can be
made from this simple ingredient.

HOW TO MAKE

1 1/2 cups unsalted, raw cashews

1 cup water

Blend well

Then Add:

1/2 cup nutritional yeast

1/2-1 whole small red pepper, stem and

seeds removed

1 1/2 teaspoon lemon juice

1/2 teaspoon cumin

1/4 teaspoon onion powder

1/8 teaspoon each garlic powder and

turmeric

Blend all until very smooth.

Prep time: 10 minutes

Cook time: 10 minutes

Yield: 3 cups

ABOUT LAURIE

Laurie was was diagnosed with early stage breast

cancer in 2006 at 45. Then she decided to change

her diet to a plant based. She is now certifi ed in

plant-based nutrition through Dr. T. Colin Campbell’s

e-Cornell’s Plant-based Nutrition course and certifi ed

through Rouxbe Plantrician for vegan cooking. She

lives in Texas (USA) where a cinco de Mayo (Spanish:

“Fifth of May”, also known as the Anniversary of

the Battle of Puebla) celebration would hardly be

complete without a delicious bowl of queso!