cashew dip with salsa

not cheese. just dip. ::::

This one’s a winner! It’s creamy but not cheesy-heavy. I love it with tortilla chips or raw vegetables.

Slightly adapted from the wonderful blog Cookie and Kate:

cashew dip with salsa
Prep time: 
Cook time: 
Total time: 
  • 2 tablespoons neutral oil (can also use broth)
  • 1 medium yellow onions, finely chopped
  • 1 cup peeled and grated russet or yukon gold potato (about 4 ounces)
  • 1 small carrot, shredded
  • 4 cloves of garlic, pressed
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt, and more if needed (I needed much more to balance out the sweetness of the cashews; I tasted as a added a ½ teaspoon at a time)
  • 1 cup (5 ounces) raw cashews (no need to soak first, though I prefer to)
  • 1½ cups of water, and more if wanting to thin the sauce
  • ¼ cup nutritional yeast
  • 1 tablespoon sun-dried tomatoes (I prefer the dry, non-oil-packed ones), soaked in warm water to soften. Roughly chop if in large pieces.
  • 2 teaspoons hot sauce - I like Valentina
  • 1 teaspoon white vinegar
  • ⅔ cup salsa - make it spicy!
  • Optional toppings: chopped green onions, cilantro, jalapeños, chopped red onion
  1. Warm the oil (or broth) with medium heat, and add onion with a large pinch of salt. Cook to translucent, about 5 minutes.
  2. Add the grated potato, garlic, paprika, chili powder, cumin, garlic powder, onion powder, and salt. Mix this in and cook stirring, for 2 minutes or so.
  3. Add the cashews and water. Simmer this mixture, avoiding a rapid boil and stirring. Cook until the potatoes are completely tender and cooked, about 5-8 minutes. Allow to cool slightly.
  4. Pour this mixture into a blender and keep the pot aside for later. Add nutritional yeast, sun-dried tomatoes, hot sauce, and vinegar. Blend until very smooth. Stop to scrape down the sides if needed, and add in a little more water if needing a thinner dip.
  5. Taste and add more salt.
  6. Pour this mixture back into the pot and add the salsa. Cook until the mixture is warmed through. Add toppings, if desired.
  7. Serve right away with chips or vegetables.
  8. Store in the fridge for up to 5 days, gently reheating on stove or in microwave before eating.


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