Soyrizo Cheese Dip

Submitted by vegan mom

"I found the original recipe on the Vegan Lunch Box Blog. Without the soyrizo it's pretty good, but once you add that, it's AMAZING. Especially good with Kettle brand Jalapeno potato chips, but any tortilla chip will do."

 

• Ready In: 20mins
• Ingredients: 11
• Yields: 3 cups

ingredients

• 2 cups water
• 1⁄4 cup raw cashews
• 1 (4 ounce) jar pimientos, drained
• 1 cup nutritional yeast flakes
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 1⁄2 teaspoons salt (to taste)
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon garlic powder
• 1⁄2 teaspoon cumin, heaping
• 1 (12 ounce) package soy chorizo (I like Trader Joe's brand, it's spicy and gluten free)

directions

1. In a medium skillet, cook the soyrizo over medium heat until browned.
2. Meanwhile, combine all of the ingredients, except the soyrizo, in a blender and blend until completely smooth. Once the soyrizo is browned, transfer the blender mixture to the skillet. Stir constantly over medium heat until thickened, about 5 to 6 minutes.
3. Serve.