Mexican Cheese Dip

This is a great alternative cheese dip - better than many pre-made vegan cheese dips because it isn't made with artificial oils and flavorings. It's great with tortilla chips, or to drizzle on tacos or taco salad.

Mexican Cheese Dip

Ingredients:

-1/2 cup raw cashews
-1 tbsp tahini
-1 1/2 tbsp freshly squeezed lemon juice
-2 tsp apple cider vinegar
-1 cup + 1-3 tbsp plain unsweetened almond or oat milk
-1/2 tsp sea salt
-1/4 tsp prepared yellow mustard
-1-2 tbsp arrowroot powder
-1/2 tsp paprika
-1 tbsp neutral-flavored oil
-1 ½ -2 tbsp nutritional yeast
-3/4 cup of your favorite salsa

Method:
Combine all ingredients except the salsa in a food processor and puree until very smooth (start with 1 cup + 1 tbsp milk). Transfer mixture to a small/medium saucepan, and heat over low-medium heat for ~8 minutes, until mixture is starting to slowly bubble and thicken (stir frequently through heating). If you need to thin the sauce slightly, stir in another 1-2 tbsp of milk. Avoid thickening sauce over high heat (or increasing heat too quickly), since this sauce can burn easily. Once sauce has thickened, transfer to a serving dish, stir in the salsa, and serve!