Directions

  1. Cover potatoes and cashews with 1 inch of water in medium saucepot; heat to a boil over high heat. Reduce heat to medium; simmer 15 minutes or until potatoes and cashews are very tender. Drain. 
  2. Pulse garlic cloves in food processor to chop, scraping down sides with rubber spatula; add potatoes and cashews and purée just until smooth (do not overprocess). Transfer potato mixture to small saucepot; heat 3 minutes over medium heat, stirring occasionally. Add nutritional yeast, cream cheese, lemon juice, miso paste, salt and pepper; stir until cheese is melted and mixture is heated through. Makes about 2½ cups.
  3. Cool spread slightly and transfer to a small bowl; cover with plastic wrap, pressing wrap onto surface. Invert spread in center of a large serving plate; arrange broccoli, cauliflower, carrots, apple and baguette around spread.
     

Tips & Tricks

For a warm dip, keep the saucepot over low heat on the stovetop. Warm dip can also be served over nachos or pasta.