My good friend Linda shared this fantastic recipe with me. We were all delighted by this creamy, cheesy nacho dip; pour it on tortilla chips, tacos, and burritos, or serve it as a warm dip with carrots, celery, and bell pepper strips.
We believe the recipe is adapted from Something To Shout About (follow link and scroll down) by Donna Green-Goodman. The book chronicles her recovery from aggressive breast cancer by following a healthy, plant-based diet.
makes about 2 cups
2 cups water
¼ cup raw cashews
One 4 oz. jar pimentos, drained
1 cup nutritional yeast flakes
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 ½ teaspoons salt, or to taste
½ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon cumin, heaping
Combine all ingredients in a Vita-Mix or other blender and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, about 5 to 6 minutes.
Serve as a dip with tortilla chips and vegetables.
Variations: Add some vegetarian burger crumbles, black olives, or salsa.
Wednesday, October 18, 2006
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