Nacho with cheese dip
Yash Dani
Snacks
Nacho with cheese dip
Ingredients
1.5 cups raw cashews, soaked in warm water for 4 hours, then drained
- 200g cooked carrots, chopped
- 1/4 cup nutritional yeast
- 1 clove garlic
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 pickled jalapeño
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 tablespoons pickle brine
- 1 cup soy milk
Directions
In a high-speed blender, add all the ingredients.
Blend until completely smooth and creamy, adjusting the consistency with more soy milk if needed.
Transfer to a serving bowl and top with sliced jalapeños, fresh cilantro, and a sprinkle of smoked paprika.
Serve warm with tortilla chips or drizzle over nachos.