The recipe is from Rich Roll and his wife Julie Piatt and here is their video with the full instructions.The first time I made this I halved the recipe and again the second time. By the third time I was making it in two weeks time I realized I just needed to make the full recipe. It keeps well in the refrigerator, you just have to reheat it, and the nacho dip is an easy late night snack that I now love.
|cashews, lemon, garlic, miso, oil, salt, pepper, nutritional yeast, and soy milk|
|heat your soy and oil, I was out of soy and subbed water, which was fine just not as rich|
|blend your cashews to fine powder, but not butter|
|add your nutritional yeast, garlic, salt and pepper and blend well|
|add hot liquid while running|
|then add lemon juice|
|and miso and process until creamy|
|half for dinner tonight, half for later|
Oh so good I could eat it with a spoon. Oh wait I have.