Vegan; 10 minutes
When I make this, Bruce is the salsa maker... I get him to make a fresh salsa and that's what I add to the recipe. If you don't have time for fresh, it's fine to use a jar (please check the label). You don't want to eat a lot of GMOs or something filled with preservatives! I've made this a few times already, and get great reviews!
1 cup raw cashews, soaked for 4-6 hours. The soaking is key, so don’t skip this step!
1/2 cup salsa
2 tablespoons apple cider vinegar or lemon juice
2 tablespoons olive oil
1/4 cup nutritional yeast – you can find this in the bulk bins at your natural food store. Don’t leave this out – it won’t taste right without it.
2 cloves garlic
Drain the cashews, then toss all of the ingredients into your blender or food processor. Blend until it’s smooth and creamy, scraping down the sides of the carafe, as needed. Have patience – if you keep blending, this will get a smooth texture!
Read more: http://www.care2.com/greenliving/vegan-dip-no-hummus.html#ixzz2GMJ2e58B