Place them in a blender along with 3/4 cup fresh water, lemon juice, and the salt. But either way, my son, who is now 90% vegan, loved this and ate a single recipe in one day so next time I will double it lol. Make the cashew cream: When ready to make the cashew cream, drain and rinse the cashews. But honestly I have not tried it without.įurthermore, I haven’t tasted it yet with the milk like the recipe calls but I know I will eventually when I happen to not have any canned rotel on hand. Rinse, then pour the nuts, salt and VitalKal into your mixer. My Whole Foods has all the various types. Soak the cashew nuts in water, for anywhere between 2 hours to overnight. I do think the miso is probably a must in my opinion in order to give it that “cheesy” taste. It is typically made of blended cashews, nutritional yeast, water and a blend of seasonings. Also, I only had the powdered granulated nutritional yeast and not the flakes so I lowered it to 1/3 cup since she said to put a little less since I wasn’t sure what a “little less” was. Cashew cheese is a non-dairy, vegan substitute for cheese. The only other changes I made was that I used chickpea miso instead of white miso because we are trying to not eat soy where we can. I strained it well so that I could add the tomatoes and chili’s back in after it was blended and I didn’t want too much fluid still left in the tomatoes when I added them. Drain and rinse the cashews then add them to a food processor with the nutritional. Add cashews and remaining 5 ingredients to food processor. Soak cashews for 1-2 hours drain and discard water. Add enough warm water to cover completely. I strained 2 cans of rotel to get the fluid instead of milk. Place the cashews in a large bowl and cover with water. 1/3 cup water 2 tablespoons nutritional yeast 2 teaspoons lemon juice 1/2 teaspoon salt 1/8 teaspoon garlic powder Directions Place cashews in a small bowl. This whole recipe tastes great in general regardless of what additions you make I am very sure. I attempted to replicate the old velvetta/rotel dip and it tasted great with the texture gained by having the tomatoes in it. Ingredients 3/4 1 cup hot water 1 cup raw cashews 1 clove garlic, chopped 2 Tbsp nutritional yeast 1/2 tsp ground cumin 1 tsp chili powder 1/2 tsp salt.
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