Ingredients
- 1 cup cashew nuts (soaked overnight)
- 1/3 cup water
- 1 tsp sea salt
- 3 tsp fresh lemon juice
- 3 tbsp nutritional yeast
- 1/2 tsp curry
- 1/2 diced onion
Servings: glass
Instructions
- Put all the ingredients except the water in a high speed blender or food processor. Add only half of the water.
- Blend until the queso dip is smooth and creamy. Add some more water if you think it's too dry.
- Store in a mason jar in the fridge until you serve the dip.
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