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Cheezy Chipotle Dip 


Prep time:                       5 minutes

Prep notes:                    Soak raw cashews and sesame seeds for 60 min

Cooking time:          0 minutes

Yields:                               8 people



16 oz jarred lupini beans

1 cup raw cashews

1 cup cauliflower, steamed

1 cup of soy milk

3 Medjool dates

1/2 tsp ground cumin

1 T tahini

1 Ancho pepper

1 red bell pepper

1 med. tomato

2 tbsp onion, roughly chopped (1/2 small onion)

1 lime, juiced

1 tsp of chipotle pepper powder or 1/3 can chipotle in adobo

1 tbsp of nutritional yeast



Soak the cashews, dates, and Ancho in soy milk for a hour. Reserve liquid for blending. Using a Vitamix or a blender toss in all ingredients blend until smooth. It will be thick for a dip application but can be thinned with soy milk or vegetable broth for soup or sauce application.


You can substitute 1/2 a lemon if you don't have a lime on hand.

This is a great sauce for veggies, veg mac-n-cheez, in buritos, or just about anything.

This recipe is great to make 'cheezy' chipotle Kale Chips. Just coat the kale and place in dehydrate for 12 hours or bake at 250 for 1 hour.

Lupini beans can be found in the condiment or ethnic section of your grocery store in the Portuguese section and may be under their native name, Tremecos. These little gems are often served at Portuguese bars in place of nuts or popcorn.
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