Nacho Dip

Vegan + Gluten Free

From Oh She Glows

subheading: For the Sauce:

1 cup Raw Cashews

1 cup Peeled and Chopped Carrots

2 TBSP Nutritional Yeast

2 TBSP fresh Lemon Juice

1 Garlic Clove

1 ¼ tsp. Sea Salt

¾ tsp. chili powder

½ tsp. Onion powder

¼ tsp. Cayenne pepper

subheading: For the Dip:

1 cup Chunky Marinara Sauce (look for sugar free brand)

1 cup finely chopped Sweet Onion

2 to 3 handfuls of Baby Spinach, chopped

⅓ cup of crushed Corn chips (preferable a brand that has simple, clean ingredients)

1 to 2 Green onions, sliced for serving

subheading: Sauce:

Place the cashews in a medium bowl and add water to cover. Soak for at least 2 hours; overnight preferable.

Drain and rinse the cashews.

Preheat oven to 400 degrees

Lightly grease a 2-quart casserole dish

Place carrots in a small saucepan, Add water to cover.

Bring water to a boil and cook carrots for 5 minutes or until tender. Drain. (Carrots can be steamed as well)

Sautee the onion in a frying pan over medium heat

In a blender (or food processor) combine the soaked/drained cashews, cooked carrots, onion, marinara sauce nutritional yeast, lemon juice, garlic, salt, chili powder, onion powder, cayenne and ⅔ cup of water. Blend until silky smooth.

Pour sauce in a large bowl.

subheading: Dip:

Stir spinach into sauce until fully combined.

Pour sauce into the casserole dish and smooth out. Sprinkle with crushed corn chips

Bake for 25 to 30 minutes uncovered. Do not let the corn chips burn.

Garnish with green onions.

Serve with Tortilla chips or pita chips or any desired veggies.

Reheat leftovers in a 400 degree oven for 10 to 20 minutes.

Will last in refrigerator for 3 to 5 days.

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