Description
A quick and easy cashew mustard cheese dip made with just 6 simple ingredients. 100% dairy free, gluten free, and soy free, this will be your new go-to dip for every occasion!
Ingredients
- 1 cup raw cashews, soaked overnight*
- 1/2 medium-sized potato, peeled and diced
- 1/2 cup low-sodium vegetable broth
- 2 tablespoons German mustard (or mustard of choice)
- 1 tablespoon lemon juice
- 1/2 teaspoon turmeric powder
- 1/4–1/2 teaspoon salt (optional, or to taste)
- 1/4 teaspoon black salt (optional)
Instructions
- Place the cashews in a medium bowl and cover with water. Soak overnight or for at least 8 hours to soften.
- Place the potato into a small steamer pot and steam until softened, about 15 minutes.
- In a high-speed blender, add the soaked cashews and steamed potatoes, along with the remaining ingredients. Blend until smooth.
- Serve as a dip with potato wedges, your favorite veggies and/or crackers OR serve it as a sauce. We like to put it into a squeeze bottle and drizzle it on top of our Buddha Bowls.
Notes
- If you want to speed up the soaking process, bring a medium pot of water to a boil and remove from heat. Place the cashews in the hot water and sock for about 20-30 minutes, until softened.
- Store in the refrigerator in an airtight container for about 1 week.
- Cooking time does not include the soaking of the cashews.
- Prep Time: 5 minutes
- Cook Time: 15 minutes