When I was a kid, my mom used to make this molten cheesy dip with Velveeta and Rotel-brand tomatoes and green chilies. Occasionally, some browned sausage would make its way in the dip, as well. We’d scoop up the dip with crunchy tortilla chips, licking the gooey drips off our fingers.
I want to say the dish is gross, except I have fond memories of how awesome it tasted. It was the best reason to watch football on Sundays.
All of this is to say: imagine my delight when Susan Voisin posted a plant-strong version of the dip on her blog. Her recipe calls for non-dairy milk and cooked, mashed sweet potato, neither of which I had on hand last night. My modified version was delightful, though. We served it with roasted cauliflower florets, but I bet it would be just as good poured over a baked potato and steamed broccoli or inside a bean and rice burrito.
1/4 cup raw, unsalted cashews
1/3 cup raw sweet potato, unpeeled, roughly chopped
1 small clove garlic
2 tbsp cornstarch
1 tbsp lemon juice
1/2 tsp mustard powder
1/4 tsp cumin
1/8 tsp chipotle chili powder, optional
1 10-ounce can Rotel Tomatoes with Green Chilies, drained
Put the cashews in a liquid measuring cup and add water to make one cup. Combine the cashews, water and all remaining ingredients except the canned tomatoes in a high-speed blender. Blend until smooth. Pour into a saucepan and cook, stirring constantly, over medium-high heat until boiling. Reduce heat to low and continue cooking and stirring until mixture becomes thick. Stir in the drained tomatoes, and continue cooking until everything is bubbly and hot. Enjoy!