Taco Dip Recipe:
2 cups raw cashews, soaked for 2-3 hours and rinsed
1/2 cup water
1/2 red bell pepper diced
Juice from 1 lime
2 tablespoon soy sauce
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1/2 cup water
1/2 red bell pepper diced
Juice from 1 lime
2 tablespoon soy sauce
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
3 tablespoons taco seasoning
1/2 teaspoon chipotle powder
1/2 teaspoon ground coriander
1/2 teaspoon chipotle powder
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1 tsp cayenne pepper (if you want more spice)
1 tsp cayenne pepper (if you want more spice)
pinch of salt
1/2 cup of water (if needed)
Veggies of choice, I love it with jicama, peppers, carrots, tomatoes. ( For dipping)
1) Combine all ingredients (besides your dipping veggies) into a high speed blender until smooth. If needed add a little bit of water at a time to loosen it up.
2) Place in the freezer until cool. Serve or keep in the fridge!
3) Enjoy!
Make it into a taco salad dip! Layer black beans, this taco dip, lettuce, tomatoes, avocado.
Also, this can be a dressing, it is amazing over a romaine salad with carrots and tomatoes on top.
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