Skillet-Style Cheese Dip!

• 1 cup Chopped Carrots
• 1 cup Raw Cashews (soaked In A Bowl Of Water For At Least 2 Hrs)
• 2 Tablespoons Nutritional Yeast
• 2 Tablespoons Lemon Juice
• 1 clove Garlic
• 1- 1/4 teaspoon Sea Salt
• 1 teaspoon Chili Powder
• 1/2 teaspoons Onion Powder
• 1/2 teaspoons Cayenne Pepper
• 23 cups Water
• 1 cup Chunky Marinara Sauce
• 1 cup Finely Chopped Sweet Onion
• 4 cups Chopped Kale
• 2 whole Green Onions, Sliced
• Corn Tortillas For Serving

1. 1.
2. Preheat oven to 400 F and lightly grease a 2-quart cast iron skillet.
3. (I used vegan butter to grease my skillet.)
4. 2.
5. Place the carrots in a small saucepan and add water to cover.
6. Bring the water to a boil and cook the carrots for 5 minutes, or until fork-tender.
7. Remove from heat and drain the carrots.
8. 3.
9. Into a food processor or blender, combine the soaked and drained cashews, cooked carrots, nutritional yeast, lemon juice, garlic, salt, chili powder, onion powder, cayenne and water and blend until smooth.
10. Add a splash of additional water if needed.
11. Pour sauce into a large bowl.
12. 4.
13. Stir the marinara sauce, onion and kale into the cheese sauce until fully combined.
14. Spoon the sauce into the prepared skillet.
15. 5.
16. Bake for 25-30 minutes.
17. Remove from oven.
18. Garnish with sliced green onions and serve immediately with corn tortilla chips.
19. Enjoy!
20. Adapted from Angela Liddons, Oh She Glows cookbook.

carrots, cashews, yeast, lemon juice, clove garlic, salt, chili powder, onion powder, cayenne pepper, water, chunky marinara sauce, sweet onion, green onions, corn tortillas

Taken from tastykitchen.com/recipes/special-dietary-needs/skillet-style-cheese-dip/ (may not work)