Ingredients
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300 g soaked cashew nuts
150 ml water
5 tbsp yeast flakes
2 tsp paprika powder
1 tsp salt
1 tsp pepper
5-6 tbsp original kimchi
This is how we proceed
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- Soak the cashews in a bowl with plenty of water for at least 30 minutes.
- Rinse the soaked cashews thoroughly and place it in a blender with water, yeast flakes, paprika powder, salt and pepper and blend until creamy and cheesy.
- Then add 5-6 tablespoons of original kimchi.
The plant-based kimchi and cheese dip goes really well with crackers, sourdough bread, snack vegetables or grilled food.
