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Skillet Style Cheese Dip


Cheese Sauce

  • 1 cup raw cashews soak for at least 2 hours or overnight
  • 1 cup chopped carrots
  • 2 tbsp. nutritional yeast
  • 2 tbsp. lemon juice
  • 1 clove garlic
  • 1 1/4 tsp sea salt to taste
  • 1-2 tsp chili powder to taste
  • 1/2 tsp onion powder
  • 1/2 – 1 tsp cayenne pepper to taste
  • 2/3 cup water


  • 1 cup chunky marinara sauce
  • 1 cup finely chopped sweet onion
  • 3-4 handfuls of kale roughly chopped
  • 1 -2 green onions finely sliced for garnish
  • *Serve with corn tortilla chips.


  • Preheat oven to 400 degrees and lightly grease a 2 qt. cast iron skillet. (I used vegan butter to grease my skillet.)
  • Place the carrots in a small saucepan and add water to cover. Bring the water to a boil and cook the carrots for 5 minutes, or until fork-tender. Drain and place in a food processor or blender.
  • In your food processor or blender, combine the soaked and drained cashews, cooked carrots, nutritional yeast, lemon juice, garlic, salt, chili powder, onion powder, cayenne and 2/3 cup water and blend until smooth. Add a splash of water if needed. Pour sauce into a large bowl.
  • Stir the marinara sauce, onion and kale into the cheese sauce until fully combined. Spoon the sauce into the prepared skillet.
  • Bake for 25-30 minutes, uncovered. Garnish with sliced green onions and serve immediately with corn tortilla chips. Enjoy!