Vegan Creamy Jalapeno Dip
Super creamy and addictive, this spicy cashew based dip is healthy, quick and incredibly delicious.
Ingredients
- 1 C. Raw cashews, soaked
- 1/2 C. Almond milk or other non dairy milk
- 1 fresh Jalapeno, de-seeded
- Juice of 2 Limes
- 1/3 C. Cilantro
- 1/2 tsp. Garlic powder
- 1/2 tsp. Onion powder
- 1 tsp. Salt
- 1/2 tsp. Pepper
Instructions
- You will want to pre-soak your raw cashews for at least 4 hours. I like to soak them over night. I just put them in water before I go to bed, then they are ready the next day.
- Once the cashews have been soaked and are soft, drain them and then add them to a food processor or blender.
- Then add the almond milk, and start to pulse to begin making the cashews creamy.
- Then cut the top off the jalapeno and cut it in half then remove the seeds. Then add it to the food processor or blender. Next add the lime juice, cilantro, garlic powder, onion powder, salt and pepper.
- Now, process scraping down the sides as needed until the dip is very smooth and creamy. It may take 5 minutes or so to get it nice and creamy. If it is still too thick add a bit more almond milk.
- Now taste and adjust seasonings adding more salt or pepper if needed, or more lime or garlic if desired.
- You can serve this immediately, or if making a head of time, store in an air tight container in the fridge until ready to use. Serve with tortilla chips, plantain chips or potato chips. I'm sure any veggie chip would be delish!
Notes
I like to remove the jalapeno seeds with a spoon so I don't have to touch them, because I will inevitably touch my face, which is not fun.