Cashew Cheese Sauce
A vegan version of your favorite Mexican cheese dip made with a 3-ingredient cashew cheese sauce.
Prep Time1 hr 5 mins
Cook Time5 mins
Total Time1 hr 10 mins
- 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
Combine cashews, milk and roasted red peppers in the blender. Puree until smooth, at least 3 minutes.
Combine beans and salsa in a saucepan and warm on low heat.
Add cheese sauce and stir together.