Ingredients
Main Ingredients
- 4 ears corn (shucked)
- 2 cups raw cashews
- 1 1/2 cups water
- 3 tablespoons lime juice
- 1 1/2 teaspoons salt
- 2 teaspoons garlic powder
- 3 tablespoons hot sauce (Frank’s Red Sauce recommended)
- 2 cups vegan cheddar cheese shreds
- 1 jalapeño pepper (chopped, seeds removed for less heat)
- 2 tablespoons chopped red onion
- 1/2 cup chopped cilantro
- Optional toppings:
- 1/4 cup crumbled vegan feta
- 1-2 teaspoons Tajin seasoning
Instructions
- Char the Corn: Heat a large cast iron skillet over medium-high heat. Add the shucked ears of corn and cook until they develop a char on all sides, about 10 minutes total. Remove from heat, allow to cool slightly, then slice the kernels off the cob using a sharp knife. Transfer kernels to a bowl and set aside.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the dip.
- Soak Cashews: Boil 3-4 cups of water using a kettle or stovetop. Pour the boiling water over the raw cashews and let them soak for a minimum of 5 minutes or up to an hour to soften.
- Prepare Cashew Sauce: Drain the soaked cashews and discard the soaking water. In a high-powered blender, combine the cashews with 1 1/2 cups of fresh water, lime juice, salt, garlic powder, and hot sauce. Blend until completely smooth and creamy.
- Assemble the Dip: Transfer the cashew sauce to an oven-safe baking dish (a 9-inch pie dish works well). Stir in the charred corn (reserve a small amount for garnish), vegan cheddar cheese shreds, and chopped jalapeño pepper until evenly combined.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the dip is hot and bubbly.
- Garnish and Serve: Remove the dip from the oven and top with chopped red onion, cilantro, optional crumbled vegan feta, Tajin seasoning, and the reserved charred corn. Serve warm with tortilla chips or corn chips for dipping.
Notes
- For less heat, remove jalapeño seeds before chopping.
- Soaking cashews for longer (up to an hour) will yield a creamier sauce.
- Tajin adds a tangy, spicy finish but can be omitted or substituted with chili powder.
- Use a high-powered blender to ensure the cashew sauce is very smooth.
- This dip can be made ahead of time and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
