Vegan Cheese Dip

February 9th, 2021

Have you ever struggled to find out what to serve to your vegan friends at a party? We've tested this Vegan Cheese recipe and it is absolutely amazing! 


  • 2 large poblano peppers, halved and seeded

  • 1 tbsp. olive oil

  • 2 cloves garlic, pressed

  • 1 c. cashews

  • 2 tsp. chili powder

  • 1 tsp. ground cumin

  • 1/2 tsp. ground coriander

  • 1/2 tsp. ground turmeric

  • Kosher salt and pepper

  • 1/4 c. nutritional yeast 

  • Otimo Vegan Cheese Puffs, for serving


Heat broiler. Arrange poblanos, cut sides down, on rimmed backing sheet and broil until charred, 3 to 5 minutes. Transfer to bowl, cover, and let sit 5 minutes. Use paper towel to remove skins, then cut peppers into ¼-inch pieces. 


Meanwhile, heat oil and garlic in small saucepan on medium until sizzling, about 1 minute. Remove from heat and stir in cashews, then spices and ½ teaspoon each salt and pepper. Add 1½ cups water and bring mixture to a boil. Reduce heat and simmer until cashews are tender, 10 to 12 minutes.


Transfer mixture to blender, add nutritional yeast and ½ cup water, and puree until smooth. 

Return mixture to saucepan and cook, stirring occasionally, until thickened, 6 to 8 minutes. Fold in all but 2 tablespoons poblanos. Transfer to serving dish, top with remaining poblanos, and sprinkle with cilantro. Makes 2 cups. Serve with Otimo Vegan Cheese Puffs.