This recipe comes from a friend and this will surprise you that there is no cheese used to make it.
Prep time: 25-30 minutes, plus soaking time Cook time: 25-30 minutes
Serves: 8
Cheese Sauce Ingredients
1 cup raw cashews
1 cup peeled, chopped carrots
2 tbsp nutritional yeast (a powdered yeast that can be purchased in the bulk section of your grocery store that will add a cheesy, nutty flavor to the dish)
2 tbsp lemon juice
1 large clove garlic
1 1/4 tsp fine grain sea salt
3/4 tsp chili powder
1/2 tsp onion powder
1/4-1/2 tsp of cayenne pepper (optional)
For the dip
1 cup chunky marinara sauce
1 cup finely chopped sweet onion
2-3 handfuls baby spinach
1/3 cup crushed corn chips
1-2 green onions, finely sliced for garnish
Directions
- To make the cheese sauce. Place cashews in a medium bowl and soak in water for at least 2 hours.
- Drain and rinse the soaked cashews.
- Preheat oven to 400F and lightly grease a casserole dish.
- Place carrots in a small saucepan and bring to a boil with water.
- Let carrots cook for 5 minutes and drain.
- Combine the soaked, drained cashews with cooked carrots, nutritional yeast, lemon juice, garlic, salt, chili powder, onion powder, cayenne pepper and 2/3 cup of water. Blend until silky smooth.
- This may require you to add in some more water.
- Pour the 'cheese' sauce into a large bowl.
To make the dip
- Stir the marinara sauce, onion and spinach into the cheese sauce until fully combined.
- Spoon the sauce into casserole dish and sprinkle corn chips evenly on the top.
- Bake uncovered 25 to 30 minutes, regularly checking to make sure corn chips are not burning.
- Garnish with sprinkled green onion and serve immediately.
- This obviously pairs well with tortilla chips but any dip companion (crackers, carrot sticks, etc.) will work as well.
- The dip will keep in an airtight container for five days. Reheat leftovers at 400F and serve when that snack craving hits again.
