Queso Dip

Ingredients

1 1/4 cups water

1/3 cup raw cashews

2 tablespoons tapioca flour

2 tablespoons nutritional yeast

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon chipotle flakes

1/4 teaspoon smoked paprika

1/8 teaspoon granulated garlic

1/8 teaspoon ground cumin

1 teaspoon sea salt

1/2 cup chunky salsa, your favorite, no oil

Combine all of the ingredients except the salsa in a high-speed blender and blend until it’s smooth and creamy.
Heat a small saucepan over medium heat. Pour the mixture from the blender into the saucepan and add the salsa. Cook, stirring frequently, for 3 to 5 minutes or until the queso has thickened. Give it a taste and add more salsa if you’d like. Serve immediately.

Store leftover Queso Dip in the fridge for up to 5 days. Reheat before serving.

Serve with: Crunchy Baked Tortilla Chips