Olive oil, paprika, sea salt and sliced fresh chilli
In a bowl (or blender) combine all of the ingredients (except toppings) and mix or blend until smooth.
Add additional hot water to reach your desired consistency.
Taste and adjust seasoning if necessary.
Spoon into a serving bowl and top with a drizzle of olive oil, a sprinkling of paprika and sea salt and fresh chilli if you’re feeling spicy!
We served our delicious cheesy cashew butter queso dip with fresh cucumber, carrots, cherry tomatoes, pretzels and veggie chips but this would also be AMAZING stirred through pasta for an easy dinner. Store in a sealed container (or reused Fix & Fogg jar!) in the fridge for 2-3 days.