YouNite Nacho Cheese Dip

I was inundated with requests for the recipe for the vegan nacho cheese dip we served at out ladies night. Here it is!! It is from "Oh She Glows" vegan cookbook by Angela Lidden.

Prep time: 25-30 minutes, plus soaking time
Cook time: 25-30 minutes
Serves: 8

Ingredients:

For the ‘cheese’ sauce:
1 cup raw cashews
1 cup peeled, chopped carrots
2 tbsp nutritional yeast (a powdered yeast that can be purchased in the bulk section of your grocery store that will add a cheesy, nutty flavor to the dish)
2 tbsp lemon juice
1 large clove garlic
1¼ tsp fine grain sea salt
¾ tsp chili powder
½ tsp onion powder
¼-.5 tsp of cayenne pepper (optional)

For the dip:
1 cup chunky marinara sauce
1 cup finely chopped sweet onion
2-3 handfuls baby spinach
1/3 cup crushed corn chips
1-2 green onions, finely sliced for garnish

Method:
To make the cheese sauce: Place cashews in a medium bowl and soak in water for at least 2 hours. Drain and rinse the soaked cashews. Preheat oven to 400F and lightly grease a casserole dish. Place carrots in a small saucepan and bring to a boil with water. Let carrots cook for 5 minutes and drain. Combine the soaked, drained cashews with cooked carrots, nutritional yeast, lemon juice, garlic, salt, chilli powder, onion powder, cayenne pepper and 2/3 cup of water. Blend until silky smooth. This may require you to add in some more water. Pour the ‘cheese’ sauce into a large bowl.

To make the dip: Stir the marinara sauce, onion and spinach into the cheese sauce until fully combined. Spoon the sauce into casserole dish and sprinkle corn chips evenly on the top. Bake uncovered 25 to 30 minutes, regularly checking to make sure corn chips are not burning. Garnish with sprinkled green onion and serve immediately. This obviously pairs well with tortilla chips but any dip companion (crackers, carrot sticks, etc.) will work as well.

The dip will keep in an airtight container for five days. Reheat leftovers at 400F and serve when that snack craving hits again.