Recipe By Michelle Crawford
1 cup RAW cashews, soaked in water overnight
2 tsp miso paste
¼ cup pickled jalapenos with juices (+/- according to your tastes)
2 TBSP nutritional yeast
2 tsp chili powder
2 tsp cumin
2 tsp garlic powder
1 tsp turmeric powder
¼ tsp black pepper
¾ cup fresh water (plus more as needed)
Drain and rinse your soaked
Add all ingredients to your blender and whir until smooth and creamy, adding more water as necessary.
Enjoy in burritos, on tostadas, or over air-fried corn tortillas!
If you have a high powdered blender, you can let this run for several minutes or hit the “soup” button, and your cheeze will be hot and ready!
You can heat this up gently on your stovetop, stirring often.
Double the recipe and place it in a slow cooker on "warm" and have hot dip for a crowd.
Michelle is a National Board-Certified Health and Wellness Coach, Lifestyle Medicine Coach, and Registered Yoga Teacher. She loves bringing education and empowerment to those ready to transform their well-being.
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