This recipe was create by one of my favorite bloggers, Minimalist Baker! As her name states, all of her recipes use simple ingredients, minimal equipment, and are always so damn delicious. I love her and her blog so much because she keeps it sweet and simple, just as I always do.

I’m not one to completely reproduce a recipe on my blog, but this dip is a must! All of the vegan “cheese” sauces/dips that I find recipes for are always cashew based. They are always so delicious, but also very high in fat and should be consumed in moderation. When I eat dips and sauces, I always want to douse my foods in them. Sue me, I am human 😉 Well, with this cheese, you can do that! It has no nasties in it, and is so much healthier than no only cashew cheese sauces but dairy ones as well.

When I made this recipe, I did add a few small changes to it. I roasted the eggplant without any oil or salt, and also omitted the salt from the dip althogether. you may add it in as you wish, it was just my personal preference. Also, instead of Rotel/store bought salsa, I made some of my own. I also subbed the cornstarch for guar gum and xanthan gum. I served it up with some broccoli and jicama chips instead of tortilla chips, and it was the bomb! The broccoli was my favorite.

And, as stated on the original recipe, this dip/sauce reheats really well! Anyone who has tried or made cashew dips and cheeses know that it does not reheat well and is usually best when served immediately. Well, you can forget about that worry and making sure you finish that expensive cashew cheese because this will eliminate that all together.

Make sure you tag me on Instagram @sweetsimplevegan or tweet @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes!