Creamy Cashew Dip (Print Version)

# Ingredients:

01 - About 3/4 to 1 cup of warm water.
02 - A single cup of raw, unsalted cashews.
03 - 1 garlic clove, finely chopped.
04 - 2 tablespoons of nutritional yeast.
05 - Half a teaspoon of ground cumin.
06 - 1 teaspoon of chili powder.
07 - 1/2 teaspoon of salt, or more if you'd like.
08 - 1 tablespoon of harissa (or use hot sauce, hot salsa, Ro-Tel, or chipotle in adobo).

# Instructions:

01 - Toss everything into a blender, starting with less water, and add more as needed until it's smooth and easy to pour.
02 - Give it a taste! Add more nutritional yeast for a cheesy vibe or bump up the spices for more flavor.
03 - Pair it with tortilla chips or use it for anything Mexican. Add a little salsa or harissa on top for an extra flair, if you want.

# Notes:

01 - A high-speed or smaller blender works like a charm.
02 - Keep it in the fridge—lasts about a week.
03 - Pop it in the freezer for up to a month if needed.

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