Creamy Mexican Dip | Paleo | Gluten-free | The JOYful Table

Ingredients

• 1 cup raw cashews, soaked in hot water
• 200ml passata/tomato puree
• 1/3 cup nutritional yeast flakes
• 1 1/2 tsp cumin
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 3/4 tsp chilli powder, powder or more to taste
• 1/2 tsp ground coriander
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp fine sea salt
• 2 Tbsp tahini (hulled)
• 1 1/2 Tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 1/2 Tbsp canned coconut cream, plus extra if needed
• Optional: serve topped with crushed cashews, and chopped coriander or parsley