If you love cheesy dips, I’m sure you’re gonna love this vegan alternative. It’s goes great with nachos, on pizza or with some cruidités. You only really need a blender and 3-4 ingredients to make it: cashews, miso paste ( that’s what gives it that cheesy taste ), water and garlic. Sometimes I also like to add some other herbs like basil, or rosemary. I used a dark red miso paste for this cheezy cashew dip, but you can also use the light or the brown alternatives depending on how salty you would like your dip to be. The darker the color of the miso paste, the longer it has been fermented, and as a result the taste will be stronger. Another thing to keep in mind is the amount of water you add. If you want your dip to be more runny, add more water. More cream-like, less water. 🙂
Here’s how I like to make my cheezy cashew dip:
- 250g raw cashews
- 1 tbsp red miso paste
- handful basil leaves
- 1-2 cloves garlic
- 150-200ml water
- Put all the ingredients in a blender, and blend until smooth.
- Store in the fridge in an airtight container, like a mason jar.