This dip had all of us snacking until there was nothing left! It’s perfect for football sundays, get-togethers, or even a holiday appetizer. Not only is this dip delicious but it’s packed with so many veggies! Enjoy with veggies or organic corn chips!

Ingredients

1 cup chopped, bite-sized cauliflower

½ yellow onion diced

1 medium red pepper diced

¼ cup peeled and diced carrot

1 cup raw cashews

2 tbsp nutritional yeast

⅓ cup hot sauce (I used Frank’s)

¼ cup raw yellow onion

½ tsp salt

1 tsp garlic powder

1 tsp onion powder

2 tbsp white vinegar

2 cloves garlic

3/4 cup veggie broth (or water)

Instructions

1. Preheat oven to 400F

2. Bring a small pot of water to a boil and add in the cashews. Simmer until soft, about 15 minutes.

3. Chop up all veggies and add into a large bowl.

4. Into a high powered blender or food processor, add the cashews, nutritional yeast, hot sauce, yellow onion, salt, garlic powder, onion powder, white vinegar, garlic and veggie broth. Blend on high until creamy and lump free. Feel free to add more water a tablespoon at a time to get the blender going.

5. Add the blender mixture into the bowl with the veggies and mix until all veggies are covered. Transfer to a medium baking dish and cover with aluminum foil.

6. Bake for 35 minutes covered, remove foil and bake for another 15 minutes. There will be a bit of a bite to the veggies, Bake for an extra 10 minutes if you want them softer.

7. Dig in and enjoy with some crackers, veggies and corn chips!