Print

Italian Sausage Nacho Cheese Dip


  • Author: Kelsey
Scale

Ingredients

  • 1½ cups cashews, soaked for at least an 1 hour, drained
  • 1 orange bell pepper, roughly chopped
  • 1 cup unsweetened dairy-free milk (I used almond)
  • ¼ cup nutritional yeast
  • 1 tablespoon olive oil
  • ¼ cup minced onion
  • ½ pound ground italian sausage
  • Dandy Celery

Instructions

  • Drain and rinse the soaked cashews. Place the cashews, orange bell pepper, milk, and nutritional yeast in a high powered blender. Puree until thick and creamy, about 3-4 minutes.
  • In a large saucepan over medium high heat, add oil and the minced onion and cook for about 5 minutes to soften.  Add  ground italian sausage and cook until sausage is browned.
  • Add in the cheese sauce and stir until combined and heated through. Season to taste with salt/pepper if needed. Serve with celery sticks!