Adapted from The Oh She Glows Cookbook.
Make the cheese sauce:
Put 1 c raw cashews in a medium bowl and add water to cover. Soak at least 2 hours or overnight. Drain and rinse.
Oven 400 degrees. Lightly grease 2 qt cast iron pan or casserole
Cook 1 c chopped carrots and drain.
Blend:
Cashews
Carrots
2 T nutritional yeast
2 T lemon juice
1 large garlic clove
1.25 tsp fine grain sea salt
3/4 tsp chili powder
1/2 tsp onion powder
1/4 to 1/2 tsp cayenne (optional)
2/3 c water
Make the Dip:
Stir in 1 c chunky marinara sauce, 1 c finely chopped onion, 2 to 3 handfuls of baby spinach, roughly chopped into cheese sauce. Spoon this into the prepared dish and smooth out. Sprinkle top with crushed corn chips
Bake 25 to 30 min uncovered, watch carefully so corn chips do not burn.
Make the cheese sauce:
Put 1 c raw cashews in a medium bowl and add water to cover. Soak at least 2 hours or overnight. Drain and rinse.
Oven 400 degrees. Lightly grease 2 qt cast iron pan or casserole
Cook 1 c chopped carrots and drain.
Blend:
Cashews
Carrots
2 T nutritional yeast
2 T lemon juice
1 large garlic clove
1.25 tsp fine grain sea salt
3/4 tsp chili powder
1/2 tsp onion powder
1/4 to 1/2 tsp cayenne (optional)
2/3 c water
Make the Dip:
Stir in 1 c chunky marinara sauce, 1 c finely chopped onion, 2 to 3 handfuls of baby spinach, roughly chopped into cheese sauce. Spoon this into the prepared dish and smooth out. Sprinkle top with crushed corn chips
Bake 25 to 30 min uncovered, watch carefully so corn chips do not burn.
No comments:
Post a Comment