Soyrizo Cheese Dip

Name: Soyrizo Cheese Dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 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)

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Recipe 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.

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READY IN: 20mins

YIELD: 3 cups

UNITS: US

INGREDIENTS

Nutrition

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

In a medium skillet, cook the soyrizo over medium heat until browned.
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.
Serve.

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