Add all ingredients Place in a high-powered blender and blend on high speed for at least 30-60 seconds until creamy.
150 g Cashews*, 190 ml Almond milk or another vegetable milk, 30 g Nutritional yeast, 1 tbspn Garlic powder, ½ tbspn Turmeric, ½ tbspn Wasabi paste, 1 tbspn Lime juice, 1 tbspn maple syrup, Sea salt to taste
Add to the desired dish or simply enjoy plain. TIP: Can also be wonderfully warmed (do not boil)
vegan corn chips
Store leftovers in an airtight container in the refrigerator for up to 5 days. If the dip is too solid when you use it again, simply thin it with a little vegetable milk.