nacho ‘cheese’ dip

Does anyone else say (aloud, or just to yourself) the word ‘nacho’ but pronounced like ‘not yo’ cheese (with attitude, of course)??  I do it every time.  Every. time.

I ripped out a page from the Jan/Feb issue of Shape Magazine that featured a bunch of vegan dips, intending to give some a whirl.  I’m not a vegan, but I’m always up for trying new things.  Interestingly enough, a couple of them were #whole30approved, as they featured nuts (rather than beans) as their main ingredient.

I made two of them, but the ‘Nacho Cheese’ was absolutely delicious.  I’d make it again in a heartbeat.  Great for dipping veggies!

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Shape Magazine’s Nacho Cheese Dip

2 C cashews, soaked in water for 2 hours and drained

3/4 C salsa

1/2 C lemon juice

1/4 C water

1 1/2 tsp sea salt

1/4 C nutritional yeast

Add all ingredients to blender or small food processor and mix until smooth.  Makes 4 425-calorie servings.

I made half the recipe and was able to eat this for lunch with loads of veggies, paired with some beef jerky and fruit, a couple times this week.

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