Super snackable and totally satisfying, you'll never miss the sour cream in my vegan version of the classic tailgating dip.
12 ounces raw cashews, soaked several hours or overnight
2 teaspoons nutritional yeast
juice of half a lemon
8 cloves roasted garlic
1/2 white onion, chopped and sauted until caramelized
1/2 teaspoon cumin (more or less to taste)
1-2 teaspoons chopped fresh thyme
sea salt and pepper to taste
Combine the cashews, nutritional yeast, and lemon juice in the pitcher of a high speed blender and process until smooth. Turn the mixture into a bowl and add the garlic, onions, cumin and thyme, stir to combine. Add salt and pepper to taste and serve with Beanitos or your favorite chip.