Ingredients
- 1 cup raw cashews (soaked - see notes)
- 1 cup hot water
- 1/3 cup crushed tomatoes
- 1/2 cup nutritional yeast
- 1 clove garlic
- 2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp turmeric powder
- 1/2 tsp chile powder
- 1 tsp sea salt
- 1/4 cup pico de gallo (optional)
Instructions
- Add all ingredients except the cashews to a high speed blender.
- Blend on high until well combined.
- Add cashews and blend again until smooth.
- To warm (optional): If you're using a high-speed blender like a Vitamix, leave it running for 2-3 minutes to heat up the dip. Alternatively, you can warm in an oven safe dish (covered) for 5-10 minutes at 350F.
- Pour into a serving bowl and top with the pico de gallo (if using) and serve immediately.
Notes
You can either soak cashews in cold water for at least 4 hours (or overnight). Alternatively, you can speed soak in water fresh off the boil for 10-20 mins.