Creamy Cheddar Cashew Cheese Dip

🧂 Ingredients

• 2 medium yukon gold potatoes, peeled and diced

  (1 overfull cup)
• 1 cup raw cashews
• 6 tablespoon nutritional yeast flakes
• ½ teaspoon turmeric
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika

  (optional)
• 1 tablespoon dijon mustard
• ½ teaspoon apple cider vinegar
• 1 tablespoon lemon juice
• ½ to 1 cup potato cooking water

  (add a little at a time)
• Salt to taste

  (I used ½ tsp)

Instructions

• 1 Soak the cashews in water overnight. If you forgot to do this step or you are in
  a hurry, you can cover the cashews with boiling water and then allow them to sit
  for about 20 minutes. Either way, when you are ready to make the cheese, drain
  the cashews and set aside.
• 2 Boil the potatoes in 1 ½ to 2 cups of salted water until good and done. The
  potatoes need to be fully cooked through and soft. When done, drain the
  potatoes, but DO NOT discard the potato cooking water.
• 3 Place the cooked potatoes with ¼ cup of the reserved potato cooking water into
  your blender or food processor. Add all the other ingredients and blend until
  the mixture is nice and creamy. Add more of the reserved potato water as needed.
  A blender will produce a creamy texture faster. You have to let the food
  processor run longer to achieve the same texture. I used about ¾ cup of the
  potato water.
• 4 Once you reach the desired consistency, season the cheese with salt to taste. If
  your potato water was well salted you may find that you don't need to add any
  additional salt.
• 5 Use the cashew cheese as a dip, over noodles, as a topping for my Black Bean
  Burgers [https://www.danceswithknives.com/vegan-black-bean-burger/], or any
  other place you are missing cheese!

Nutrition Info