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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! #cashewcheese #mustard #vegancheese #dip #party #superbowlvegan #sunday #datenight #party #spread #sauce #creamy #entree #side #lunch #sandwich #cheese #dairyfree

6-Ingredient Cashew Mustard Cheese Dip {easy + vegan}


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5 from 1 review

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 20 minutes
  • Yield: ~3/4 cup of cheese

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
  • 1/41/2 teaspoon salt (optional, or to taste)
  • 1/4 teaspoon black salt (optional)

Instructions

  1. Place the cashews in a medium bowl and cover with water. Soak overnight or for at least 8 hours to soften.
  2. Place the potato into a small steamer pot and steam until softened, about 15 minutes.
  3. In a high-speed blender, add the soaked cashews and steamed potatoes, along with the remaining ingredients. Blend until smooth.
  4. 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