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MUSHROOMS "CHEESE" DIP

Please use all organic ingredients when possible!
Course Appetizer, Snack
Cuisine Mexican
Keyword diary-free cheese dip, mushroom, queso, vegan cheese dip
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 3-5 people
Author Megan Lawson

Ingredients

  • 1 cup Cashews (soaked for at least 2 hours)
  • 1/4 cup Water
  • 3 1/2 tbsp Nutritional Yeast
  • 1 tbsp Lemon Juice
  • 1/4 tsp Turmeric
  • 1 can Diced Tomatoes
  • Salt (to taste)
  • 4-6 ounces Sautéed Mushrooms (optional)

Instructions

  • If adding the mushrooms, sauté 4-6 ounces of mushrooms in a pan on the stove. Sauté the mushrooms for for about 5 minutes. You can use water, veggie broth or oil if you prefer. Then set them aside. 
  • For the cheese dip, in a high speed blender or food processor, blend together the first 6 ingredients with JUST the liquid from the can of diced tomatoes. Set the tomatoes aside. 
  • Once you have the creamy blend, pour in a bowl & mix in the canned tomatoes & mushroom.
  • To heat, you can use a crockpot or on the stove pot over low-medium heat.  Store leftovers in the refrigerator for 3-4 days in an air-tight container. 

Notes

  1. If you have a high speed blender like a vitamix, you could get away with not soaking the cashews. If you don't have a high speed blender definitely soak the cashews. They can even be soaked overnight. 
  2. For the diced tomatoes - I like the 365 organic brand at Whole Foods that also has jalapeño and cilantro in it. If you can't find that, just diced tomatoes works too.  A 14 oz can will also work. 
  3. The mushrooms can be left out! It will not change the recipe at all.