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This creamy, plant-based nacho dip is made with cashews and freshly roasted jalapeno peppers. Prepared in a completely vegan, gluten-free facility. Keep frozen.

Defrost first in the fridge or by placing the closed container in a bowl of hot water for 20 minutes. Once thawed, microwave on medium for 45 seconds, stir and repeat 2-3 more times depending on your desired thickness. The longer you heat it up the thicker it will be. The dip can also be warmed up on in a small saucepan on the stove over medium heat for 2 minutes, or until desired thickness.

Organic cashews, fresh jalapeño, white vinegar, nutritional yeast, sea salt, organic turmeric, paprika.

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