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Cashew Cheese Sauce

A vegan version of your favorite Mexican cheese dip made with a 3-ingredient cashew cheese sauce.
Course Appetizer
Cuisine Mexican
Keyword vegan
Prep Time 1 hour 5 minutes
Cook Time 5 minutes
Total Time 1 hour 10 minutes
Servings 2 cups
Author Stephanie Gerber

Ingredients

  • 1/2 cup cashews soaked for at least an hour
  • 1 cup Cashew milk
  • Roughly 1/4 cup roasted red peppers
  • 1 can black beans rinsed and drains
  • 1 can medium salsa

Instructions

  1. Combine cashews, milk and roasted red peppers in the blender. Puree until smooth, at least 3 minutes.
  2. Combine beans and salsa in a saucepan and warm on low heat.
  3. Add cheese sauce and stir together.

Recipe Notes

Store leftovers in the refrigerator up to 3 days.