Servings: 6
Ingredients
- 1 cup raw, unsalted cashews
- 3/4 cup water*
- 8 oz Monterey Jack cheese
Instructions
- Blend the cashews and water in a high-speed blender until completely smooth to make cashew milk. If your blender isn’t great, boil water, remove it from heat, and soak the cashews in the water for 15 minutes before blending.
- Cut the cheese into 1/2-inch cubes.
- Add the cheese and cashew milk to a small pot over medium-low heat and stir frequently until the cheese is fully melted. Lower the heat as needed to prevent burning.
Video
Notes
-*Add more water for a thinner dip.
-You may substitute other cheeses for Monterey Jack, but use a cheese that melts well, such as cheddar, rather than a cheese like feta.
Nutrition
Calories: 260kcal | Carbohydrates: 7g | Protein: 13g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 231mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 291IU | Vitamin C: 0.1mg | Calcium: 291mg | Iron: 2mg
Nutrition values are approximate and may vary.
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