Ingredients
- 3/4 cup Oatsome Barista
- 2 tsp apple cider vinegar
- 1 Tbsp cornstarch or arrowroot powder
- 1/2 cup raw cashews
- 1 1/2 cups water
- 1/4 cup lemon juice
- 1/4 cup nutritional yeast flakes
- 1/2 tsp garlic powder
- 1/4 tsp turmeric
- 1/4 tsp mustard powder
- 2 Tbsp tahini
- 1/2 cup prepared spicy salsa (draining excess juices)
- 1/4 tsp salt (plus more to taste)
Directions
- 1.In a small dish or bowl, combine the oat milk and vinegar and allow to rest for 3-5 minutes or until thickened slightly. Mix in cornstarch or arrowroot, stirring to dissolve. Set aside.
- 2.In a blender or food processor, process the cashews until finely ground. Set aside.
- 3.In a small saucepan over medium heat, combine water, lemon juice, nutritional yeast, spices, and tahini. Stir in ground cashews and oat milk mixture until well blended.
- 4.Stir in prepared salsa and salt. Cook until desired consistency, keeping in mind that mixture will thicken slightly as it cools. Salt to taste.
- 5.Serve warm, at room temperature or cold with tortilla or pita chips, or use as a sauce for tacos, quesadillas or burritos.
- 6.Enjoy your Dairy-Free Queso Dip!
