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Cashew Cheese Sauce

A vegan version of your favorite Mexican cheese dip made with a 3-ingredient cashew cheese sauce.
Prep Time1 hour 5 minutes
Cook Time5 minutes
Total Time1 hour 10 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: vegan
Servings: 2 cups
Author: Stephanie Gerber
Cost: $10

Equipment

  • blender
  • saucepan

Ingredients

  • 1/2 cup cashews soaked for at least an hour
  • 1 cup Cashew milk
  • Roughly 1/4 cup roasted red peppers
  • 1 can black beans rinsed and drains
  • 1 can medium salsa

Instructions

  • Combine cashews, milk and roasted red peppers in the blender. Puree until smooth, at least 3 minutes.
  • Combine beans and salsa in a saucepan and warm on low heat.
  • Add cheese sauce and stir together.

Notes

Store leftovers in the refrigerator up to 3 days.