Vegan Cheese Dip with Roasted Red Peppers
Move over Velveeta we've got competition and this version is plant-based and healthy. Think creamy, smoky, and cheesy. Use it as a dip or as rich vegan mac and cheese.
- 1.5 cups Raw cashews
- 1 each Roasted bell pepper
- 1 each Lemon juice only
- ¼ cup Water
- ½ teaspoon Sea salt
- 1 tablespoon Nutritional yeast
- ½ tablespoon Sriracha (or sub other hot sauce)
- ¼ teaspoon Liquid smoke
In a high-speed blender add all of the ingredients. Blend until super duper creamy.
If you don't have a high-speed blender like a Vitamix, you will have to soak the cashews for at least an hour before making the cheese dip.
Serve with chips or vegetables. The sauce thickens when cold. Lasts a week in the refrigerator in an airtight container.