Life-Affirming Nacho Dip
Taken from: Oh She Glows
8 servings
Vegan, Gluten-free
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Ingredients:
For the Sauce:
1 cup Raw Cashews
1 cup Peeled and Chopped Carrots
2 TBSP Nutritional Yeast
2 TBSP fresh Lemon Juice
1 Garlic Clove
1 ¼ tsp. Sea Salt
¾ tsp. chili powder
½ tsp. Onion powder
¼ tsp. Cayenne pepper
For the Dip:
1 cup Chunky Marinara Sauce (look for sugar free brand)
1 cup finely chopped Sweet Onion
2-3 handfuls of Baby Spinach, chopped
1/3 cup of crushed Corn chips (preferable a brand that has simple, clean ingredients)
1-2 Green onions, sliced for serving
Sauce:
Place the cashews in a medium bowl and add water to cover. Soak for at least 2 hours; overnight preferable.
Drain and rinse the cashews.
Preheat oven to 400 degrees
Lightly grease a 2-quart casserole dish
Place carrots in a small saucepan, Add water to cover.
Bring water to a boil and cook carrots for 5 minutes or until tender. Drain. (Carrots can be steamed as well)
In a blender (or food processor) combine the soaked/drained cashews, cooked carrots, nutritional yeast, lemon juice, garlic, salt, chili powder, onion powder, cayenne and 2/3 cup of water. Blend until silky smooth.
Pour sauce in a large bowl.
Dip:
Stir the marinara sauce, onion, and spinach into sauce until fully combined.
Pour sauce into the casserole dish and smooth out. Sprinkle with crushed corn chips
Bake for 25-30 minutes uncovered. Do not let the corn chips burn.
Garnish with green onions.
Serve with Tortilla chips or pita chips or any desired veggies.
Reheat leftovers in a 400 degree oven for 10-20 minutes.
Will last in refrigerator for 3-5 days.
