Description
A delicious and creamy dip made with charred corn, cashews, and zesty spices, perfect for parties and gatherings.
Ingredients
Scale
- 4 ears corn (shucked)
- 2 cups raw cashews
- 1 1/2 cups water
- 3 tablespoons lime juice
- 1 1/2 teaspoons salt
- 2 teaspoons garlic powder
- 3 tablespoons hot sauce (e.g., Frank’s Red Sauce)
- 2 cups vegan cheddar cheese shreds
- 1 jalapeño pepper (chopped, seeds removed for less heat)
- 2 tablespoons chopped red onion
- 1/2 cup chopped cilantro
- Optional: 1/4 cup crumbled vegan feta
- 1–2 teaspoons Tajin
Instructions
- Heat a large cast iron skillet over medium-high heat. Add the ears of corn to the pan and cook until charred on all sides, about 10 minutes total. Remove from heat and once cool enough to handle, cut the corn off using a large sharp knife. Place in a bowl and set aside.
- Preheat the oven to 375°F (190°C).
- Bring 3-4 cups of water to a boil. Pour the hot water over the cashews and let soak for 5 minutes or up to an hour.
- Drain the cashews, discard the soaking water, and add to a high-powered blender along with the fresh water, lime juice, salt, garlic powder, and hot sauce. Blend until very smooth.
- Transfer the blended sauce to an oven-safe dish and mix in the corn (saving a little for garnish), vegan cheddar cheese, and chopped jalapeño pepper.
- Bake in the oven for 25-30 minutes, until hot. Remove from the oven and top with chopped red onion, cilantro, optional vegan feta, some Tajin, and more charred corn, if desired. Serve with tortilla chips or corn chips.
Notes
This dip can be prepared in advance, covered, and refrigerated until you’re ready to bake. Add a few extra minutes of baking time if it’s coming straight from the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg