Tomato Soup Dip

Recipe: Tomato Soup Dip

Adapted From:  Alisa Fleming from Go Dairy Free

Tested: 9/4/13

Servings:   about 2 cups    Prep Time: 10-15 min

Notes: This recipe came out of desperation. Hard to believe but at just past 3 yrs, I had been able to avoid Chuck E. Cheese with my daughter. Our closest CEC is close to another store that we frequent and I imagined all future trips to that store would be met with "I want to go to Chuck E. Cheese!!!" But after a birthday weekend filled with wheat, dairy, and sugar, my LO's belly was not looking so little. So I explained to her that we had to cut out for a few days and that we would be going to this party but needed to eat our own food so our bodies could feel better. So this recipe was meant to be a dip but I added too much water and it became soupy. But she still loved it. We even had it the next day cold. We ate this with buckwheat tortillas.

Ingredients: 1/4 cup cashews 2 huge tomatoes 1/2 cup nutritional yeast 1 tsp yellow mustard 1 tsp garlic powder 1/2 tsp ground cumin 1/2 tsp salt, or to taste 1 tbsp lemon juice 1/4 to 1/2 cup water

Instructions: 1. Add all ingredients to a blender except water and process until smooth. 2. Add water until desired consistency. 3. Add salt or adjust seasonings if needed. 4. Pour into a pot and heat to boiling then simmer for 30 minutes.