Ingredients

Blend together:
1 cup raw cashews soaked in boiling water for 5 minutes and drained
1 cup almond milk or other unflavored unsweetened plant milk, plus ½ cup, optional
¼ cup sun-dried tomato packed in oil is best, dry is OK too
2-3 tablespoons nutritional

Cooking Instructions

Soak cashews in boiling hot water for at least 5 minutes, or until the water cools down. Rinse the cashews under cold water.
Place the soaked cashews, 1 cup of the almond milk, nutritional yeast, lemon or lime juice, salt, garlic powder, onion powder, smoked paprika, and sun-dried tomatoes into a food processor (or blender), and process until smooth.
In a small saucepan, whisk together the olive oil and the cornstarch. Add the blended cashew mixture, turn on the heat, and cook over medium-low heat for a few minutes, stirring constantly to prevent burning and to combine with the cornstarch mixture. The mixture will thicken and turn into a soft cashew cheese. If it gets too thick, add a little bit of almond milk at a time, stirring until combined. You can also adjust the taste by stirring in more salt or lemon juice, to taste. Serve warm, or allow to cool down for a cold cheese dip.

Notes

Serve this dip with: corn chips, crackers, pita chips, fresh chopped veggies, such as cucumber, celery, bell pepper
I prefer this as a thicker dip, with a hummus-like texture, so I typically don’t add an extra ½ cup milk. However, if you prefer more of a liquid “melted” nacho cheese texture, go ahead and stir in extra milk until you get your desired texture.
 
 
The wolf and the lamb shall feed together, and the lion shall eat straw like the ox; and dust shall be the serpent's food. They shall not hurt nor destroy in all my holy mountain, saith Jehovah. (Isaiah 65:25)