Food Friday: Mexican Cheezy Sauce

Someone named Brandi put up this recipe.  I am pretty sure this is the one that I made, too!

It calls for raw cashews.  If you don't have a high speed blender,  just put them in the refrigerator overnight covered with water. In the morning, drain the cashews and toss into any blender with the other ingredients and go to town.  If you have a high speed blender, just put everything in the jar and blend until smooth.  Brandi has you cook this down a few minutes on the stove.  I do not remember doing that, but it would probably be a good idea to do that!


Easy Vegan Mexican Cheezy Sauce

3/4 cup raw cashews
3/4 cup salsa
3/4 cup water
6 Tablespoons nutritional yeast
2-3 teaspoons ground cumin
1/2 teaspoon salt, or to taste

We used this for dipping baked corn tortillas that we cut into wedges and then put in the oven for 10-15 minutes at about 350 degrees F.  They need to be watched closely.  We also put some wedges in the air fryer for about five minutes.  Those REALLY needed to be watched closely to avoid "extra color"!

A couple days after the dipping episodes I thought I would try something different.  I cooked up some whole wheat spaghetti that had been sitting in the cupboard for a while, drained it, then dumped the rest of the sauce over it and mixed well. It was really good.  In my opinion.  Dear One thought it was a little spicy.  I don't remember him thinking the dip was spicy but then...memory being what it is, who knows?!