Vegan Lentil Queso Dip ( Slow Cooker)

Ingredients:

• 1/2 Cup Organic Yellow Onion, diced

• 1 Cup Organic Diced Tomato ( canned works well too)

• 1/2 Cup Organic Lentils

• 1 Jalapeno, seeded & diced

• 2 tsp Organic Chilli Powder

• 1/3 tsp Organic Garlic Powder

• 3/4 tsp Organic Cumin

• 1/2 tsp salt

• 1/2 tsp Organic Smoked Paprika

• 1.5 cups Organic Vegetable Stock

• 1 Cup Organic Soaked Cashews, soaked in water for 2 - 3 hours

• 1/2 Organic Orange Bell Pepper

• 1/4 Cup Nutritional Yeast

• 3/4 Cup Almond Milk, warmed ( any other milk substitute or dairy)

Directions:

1. Add to your crockpot/slow cooker the onion, tomatoes, lentils, jalapeno, vegetable stock and spices:

   1 tsp chilli powder

   garlic powder

   1/4 tsp cumin

   1/4 tsp smoked paprika

   1/4 tsp salt

   Cook on high for 3 - 4 hours or until most of the liquid has been absorbed.

   2. In a food processor, blend the drained cashews, bell pepper, nutritional yeast, almond milk and spices:

   1 tsp chilli powder

   1/2 tsp cumin

   1/4 tsp smoked paprika

   1/4 tsp salt

   Pulse until smooth and combined.

   3.Pour the “cashew cheese” mixture into the slow cooker and mix well with the cooked lentils.

Blend the queso in your food processor until smooth, service hot with flaxseed crackers, pretzels or Que Pasa Tortilla Chips!