This is a great use of kimchi, especially your older kimchi that you want to use up when it’s time to make a new batch. Serve with tortilla chips or other dippers for a quick, easy and delicious snack.
• 1 cup cashews, soaked 2 hours, drained • 1 cup almond milk, or similar • 1/3 cup nutritional yeast • 1 cup kimchi • 1 ½ Tbsp potato starch • salt and pepper to taste • green onions and cilantro to garnish
recipe by STIR Cooking School
Blend cashews, almond milk, nutritional yeast, kimchi and potato starch in a blender until smooth.
Pour into a pot on low heat. Heat just until warmed and begins to thicken.
Adjust seasoning. Place in bowl to serve. Top with green onions and cilantro.
Serve with tortilla chips or another favourite dipper.
STIR Cooking School