Nacho’ Average Cheeze Dip

30 minutes 2 cups
Superbowl Sunday is upon us and that means one thing... snacks! But for some of us with dietary restrictions, it can be tough to find an option that meets our restrictions and that's tasty and sports-fan-approved. Luckily, we have the solution! The best cheeze dip ever! It's dairy free (vegan, but not raw-vegan), and gluten-free. AND unlike many other vegan "cheeses," it doesn't require soaking cashews for hours. It's pretty quick and extremely delicious.


  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1/2 a jalapeño, seeds removed and thinly sliced
  • 2 Tbs coconut oil
  • 1 Tbs vegetable oil
  • 1/2 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1 chipotle pepper in adobo sauce, finely chopped plus 1 tsp adobo sauce
  • 1/2 a russet potato, thinly sliced
  • 1 cup roasted cashews
  • 1/2 cup water
  • 1 cup almond milk + another 1/2 cup reserved (we recommend The New Barn brand, unsweetened)
  • 2 Tbs nutritional yeast
  • 1 Tbs juice from a lemon
  • 1 tsp salt
  • 1/2 tsp turmeric


  1. Slice the onions, garlic, jalapeño, and potato, and canned chipotle, keeping each ingredient separate on your cutting board.
  2. Combine both oils in a frying pan and turn the heat up to medium.
  3. If your cashews are raw, not roasted, put them in another frying pan on medium-low, stirring for about 10 minutes, until they are starting to brown slightly.
  4. Once the oil is hot, add the onions, garlic, and jalapeño, cooking until soft, approx. 4 minutes.
  5. Add the cumin, paprika, garlic powder and chipotle with sauce and stir. Cook for about a minute.
  6. Add the potatoes and cashews and stir until everything is well-mixed and softening, approx. 2 minutes.
  7. Add the water, 1 cup of the almond milk, and nutritional yeast and stir. Bring to a boil, then reduce to a simmer and let it cook for 10 minutes.
  8. Remove from the heat and carefully use a spatula to transfer everything to a high-powered blender (we recommend a Vitamix).
  9. Blend on medium, stopping to scrape the sides, and then continue to blend.
  10. Add the remaining 1/2 cup almond milk, lemon juice, salt and turmeric and blend again.
  11. Voila! Enjoy!
  12. (Tip: to assemble an impressive spread, we recommend arranging snacks in an ombre arrangement. Plate veggies such as cherry tomatoes, carrots, or bell peppers, alongside clementines on a platter. We recommend roasting sweet potatoes (purple and orange) and placing tortilla chips on the platter for nacho dipping. We're also loving Cocoburg's coconut jerky and think it makes a great vegan Super bowl snack and we put those on our platter!)