OOOH MY GOD if there was anything that was awesome about away-from-home baseball tournaments it was stopping at Kelsey’s (Canadian Restaurant. Think Applebees.) on the way back home. And what did Kelsey’s have that our house never had!?
Hot nacho dip. It was the BEST. But as we grow older we lose the ability to enjoy melted cheese without picturing our blocked arteries and the stomach ache that we will have to endure once we get back in the car and leave the Kelsey’s.
So now we have a gluten free, oil free, soy free, sugar free, grain free and DAIRY FREE NACHO DIP!
Ingredients for Cheese Sauce
1 cup raw cashews
1 cup peeled and chopped carrots
2 tablespoons nutritional yeast
2 tablespoons lemon juice
1 large clove of garlic
1 and ¼ teaspoons salt
¾ teaspoon chili powder
½ teaspoon onion powder
Cayenne pepper to taste!
Ingredients for Dip
1 cup chunky marinara sauce
1 cup chopped sweet onion
2 to 3 handfuls of baby spinach, roughly chopped
1/3 cup crushed corn chips
Green onions to garnish
First we have to make the cheese sauce. And like most vegan cheese sauces, you start by soaking some cashews. You can soak them overnight but you can also just soak them in hot water from the kettle for a couple hours. Make sure to put enough water to cover them by a couple inches or the cashews get all gross and oily! Drain and rinse them once soaked.
Now it’s time to preheat the oven to 200 degrees Celsius or 400 Fahrenheit.
Next, lightly grease a casserole dish.
Place the carrots in a small saucepan and add water and cover. Let the water boil, cook for 5 minutes, and then drain.
THEN, take the soaked cashews, the cooked carrots, the nutritional yeast, lemon juice, garlic, salt, chili powder, onion powder, cayenne, and 2/3 of a cup of water and blend until BEAUTTTTIFFULLY SMOOTH. If you need to add extra water to get a nice smooth cheesy consistency.
TO MAKE THE ACTUAL DIP you take some chunky marinara sauce of your choice, the chopped onion and spinach, and the finished cheese sauce. Put it in the casserole dish and sprinkle the top with crushed corn chops.
Bake for 25 to 30 minutes and make sure the corn chips don’t burn on the top! Garnish with green onion unless you’re boring and don’t like it.
Serve with the no name blue Tostitos that you can get at convenience stores because they’re WAAYY saltier than the brand name ones!
This post was created with the help of Grammarly.