Trust: This delicious dip never fails to keep the group of friends at the poolside gathering enjoying themselves until nothing else is in sight. So, to ensure that no chip runs out of cheese this Labor Day, we found the ultimate “cheesy” dream recipe. Seven pantry staples, five minutes, and a blender are all you need to whip up this five-minute *vegan* cashew cheese sauce recipe from Minimalist Baker. Challenge accepted.
What makes this vegan cashew cheese sauce recipe so good?
Aside from the obvious (creamy and dreamy), this easy cheesecake recipe is gluten-free, vegan, and contains no artificial ingredients. Plus, it contains three grams of protein per serving, thanks to cashews, which are one of the best types of nuts for skin and bone health. Cashews contain a high amount of copper (also known as 622 micrograms per ounce of nut), which is about a perfect 70% of the recommended daily allowance for adults, Nora Minno, RDN, a registered dietitian and personal trainer in New York City, previously said to Well +Well. Copper, explains Minno, helps prevent osteoporosis and maintain collagen and elastin, which are important for healthy skin and bone density.
To make sure this cheese is smoky, tangy, and full of flavor, Minimalist Baker’s Dana Shultz uses ingredients like garlic, nutritional yeast, chili powder, and harissa, which pack a delicious punch (and serious anti-inflammatory benefits) in every bite. . However, Shultz says that you can modify the recipe to your liking. If you want more cheese, she recommends sprinkling on more nutritional yeast for that umami-rich savory flavor. Meanwhile, the cumin and chili powder will do the trick if you want more smokiness or spiciness. Additionally, this recipe calls for harissa, a simple Mediterranean-style spread made with ingredients like chili peppers, garlic, and spices.
Vegan Cashew Cheese Dip Recipe
Makes 6 servings
3/4 to 1 cup hot water
1 cup raw cashews
1 clove garlic, minced
2 tablespoons nutritional yeast
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt, plus more to taste
1 tablespoon of harissa
1. Add all ingredients to a blender (starting with the least amount of water) and blend until creamy, adding more water as needed to blend until creamy and smooth. We recommend a small blender or high speed blender. Add enough water to make a creamy, pourable cheese. If it gets too thin, thicken with additional raw cashews.
2. Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt to taste, cumin for smokiness, chili powder or harissa for heat, or garlic for flavor. It should be quite tasty, so don’t be shy.
3. Serve with chips or add to things like tacos, nachos, burritos, and more! Garnish with additional harissa or a dollop of fresh sauce or hot sauce for serving (optional).
Store leftovers covered in the refrigerator for five to seven days or in the freezer for up to a month. To thaw from frozen, place in refrigerator for 24 to 48 hours. Reheat in the microwave or in a small saucepan over medium-low heat. Add more water as needed if it thickens upon reheating.
Hope for? This pumpkin sauce is made with stress-busting adaptogenic ingredients: