Vegan Pub Cheese Dip
This super flavorful, smoky vegan pub cheese, made using cashews. this bright and sassy dip or spread can be made in about ten minutes, after soaking your cashews. Serve right away or bake in the oven for a fluffier, drier texture. Or fully chill to firm up the raw texture.
Servings: 4 servings
Ingredients
- 1 cup raw cashews, soak them for at least 2-3 hours in hot water - (Overnight soaking works very well too)
- 3 tablespoon nutritional yeast
- ½ teaspoon pink salt
- 1 garlic clove
- ¼ teaspoon smoky paprika
- 2 tablespoon fresh lemon juice
- 1 tablespoon + ½ teaspoon maple syrup
- 1 tablespoon extra virgin olive oil*
- 1-3 tablespoon water, as needed to blend**
- * Sub the oil with water for a lighter dip. Tahini could also be tried. - ** Sub additional water with oil for a richer dip.
Instructions
- Add your cashews to a medium bowl and fill with hot water. Allow them to soak for at least three hours, overnight works best.
- Drain the water from the cashews. Add the cashews, nutritional yeast, salt, garlic, paprika, lemon juice, maple syrup and oil to a food processor or high speed blender. Blend from low to high until smooth. Scrape down the sides, as needed, to blend. Also as needed, add in water. I usually add in about two tablespoons, but your machine will vary. Tip: Blend on the highest speed for a good minute or two to naturally warm up the dip for serving right away. In a Vitamix, you will start to hear that chugging sound a bit.
- Scoop the dip into a serving dish. 1) Serve right away, slightly warmed. 2) Cover and fully chill in the fridge, warm up in the oven or microwave just before serving. 3) Use an oven-friendly serving dish and bake for two hours at 250 degrees. Serve warm and sliceable + firmer and spreadable.