The Great Indoors: Faux nacho cheese a tasty snackThey are those nasty little food surprises that can wreck your day. You think you’re being healthy by choosing granola for breakfast over a plate of bacon only to find out, calorically speaking, that the bacon can be the better choice.
By: Tracy Briggs, INFORUM
They are those nasty little food surprises that can wreck your day. You think you’re being healthy by choosing granola for breakfast over a plate of bacon only to find out, calorically speaking, that the bacon can be the better choice.
You get a salad at a fast food restaurant only to find out that choosing a small burger and fries might be the better option. Or for the calories in that bran muffin you just ate, you might as well have eaten an entire devil’s food cake.
But it can work the other way around.
Not long ago I was a party at my friend Angie Schulz’s house. That night the spread on the table was fantastic. I particularly remember indulging in some cheese dip that had Velveeta written all over. (And I mean that in the best possible way. I know Europeans look down their noses at Americans for our processed cheese, but I’m not sure they’ve ever tried it in a queso dip.)
Needless to say, after eating several chips covered in the dip, I was ready to beat myself up for overindulging, but it terms out I was in for a pleasant surprise. Schulz’s Nacho Cheese dip isn’t really cheese at all. (And I mean that in the best possible way too.)
Schulz uses ingredients popular in raw and vegan cooking to put together a cheese dip worthy of a super bowl party. It was easy to make and indulgent (but not guilt-inducing) to eat.
Nacho ‘Cheese’ Sauce
½ cup cashews
¼ cup hempseeds
¼ cup nutritional yeast
1 red pepper, seeded and roughly chopped
1 jalapeño pepper seeded and chopped
2 tablespoons lemon or lime juice
1 or 2 garlic cloves
A little water
1 tablespoon chili powder
dash of cumin
salt to taste
Blend until smooth. If you're using a Vitamix, blend until the mixture is smooth and slightly warm. If you don’t have a Vitamix, a regular blender or food processor will work, but it’s recommended you soak the cashews in water overnight to soften them prior to blending.
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