2 years ago
asparagus
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Vegan Chili Cheese Dip
INGREDIENTS 1½ cups cashews, soaked for at least an 1 hour, drained 1 orange bell pepper, roughly chopped 1 cup unsweetened dairy-free milk 2 tsp. chili powder ¼ cup nutritional yeast ¼ cup minced onion 2 tbsp. taco seasoning 2 15 oz. cans, black beans 12 oz. fresh salsa Optional garnishes: cilantro, sliced green onions. INSTRUCTIONS - Drain and rinse the soaked cashews. - Place the cashews, orange bell pepper, milk, chili powder, and nutritional yeast in a high powered blender. Puree until thick and creamy, about 3-4 minutes. - In a large saucepan, add the minced onion, taco seasoning, black beans and fresh salsa over medium heat. Stir constantly until heated through, about 7-8 minutes. - Add in the cheese sauce and stir to combine. - Season to taste with salt/pepper if needed. - Garnish as desired and serve.
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