Ancho Chili Nacho Cheese (vegan)

This delicious wholesome dip is perfect for chips, veggies, or drizzled over a Mexican styled-dish. It's got a kick to it.. you can easily adjust spices to your liking to make it more mild or more hot. Taken from my favorite cheese book, This Cheese is Nuts!



Ingredients:

1 cup raw cashews (soaked for several hours or overnight)
1 cup pine nuts (or I've found you can sub sunflower seeds-- better consistency when soaked)
1 tablespoon miso paste
1 tablespoon coconut oil
2 tablespoons nutritional yeast
½ teaspoon sea salt
1 tablespoons lemon juice
1 garlic cloves
1 ½ teaspoons ancho chili powder, or whatever chili powder you have on hand
¼ teaspoon garlic powder
⅛ teaspoon cayenne pepper (or more to taste)
½ teaspoon apple cider vinegar
½ cup boiling water (or to keep recipe "raw" use warm water instead)
1 ½ sprigs of fresh cilantro (optional, for garnishment)

Directions:

Drain cashews (and seeds if using). Place everything except cilantro into a food processor and blend until smooth. Adjust seasonings to taste. Serve garnished with fresh cilantro.

Enjoy in a bowl as a dip or in a loaded dish such as the burrito shown below (burrito also includes habanero tortilla, collard greens, Field Roast chipotle sausage with veggies, butternut squash, brown rice, black beans, guac and pineapple salsa <3.