Cheesy Jalapeno Corn Dip

DIP 2 Tbsp (30 g) olive oil, divided 1 shallot, chopped 4 cloves garlic, minced (2 Tbsp or 12 g) 3 cups (498 g) fresh corn, cut off the cob (~4 ears | or sub canned (drained)) Sea salt and ground black pepper, to taste 1 jalapeño, minced (seeds / stem removed) 8 ounces (227 g) vegan cream cheese* 2/3 cup (80 g) raw cashews 2-3 Tbsp (6-9 g) nutritional yeast, plus more to taste 3/4 tsp ground cumin 4-6 Tbsp (60-90 ml) water (or sub unsweetened plain almond milk for creamier result)

FOR SERVING optional Cilantro Lime wedges Tortilla chips or veggies

Preheat oven to 375 degrees F (190 C). Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp olive oil, shallot and garlic. Stir constantly to prevent burning. Add corn, a healthy pinch each sea salt and pepper and stir. Cook for 3-5 minutes until shallots appear softened and the corn is slightly darker in color. Add the jalapeños in the last minute of cooking, then remove from heat and set aside.

To a blender, add vegan cream cheese, soaked (drained) cashews, nutritional yeast, cumin, 4 Tbsp (60 ml) water or almond milk, remaining 1 Tbsp olive oil, and a healthy pinch each salt and pepper. Blend on high, scraping down sides as needed, until creamy and smooth. Add only enough water or almond milk to encourage blending. You want it very creamy, thick, and pourable. Taste and adjust seasonings as needed, adding more cumin for smokiness, nutritional yeast for cheesiness, and salt and pepper for overall flavor.

Pour the sauce into the skillet with the corn mixture (see photo). Stir until well combined, then smooth down with a spoon or spatula. Bake for 10-13 minutes or until hot and bubbly. Remove from oven (carefully, with an oven mitt!), and serve immediately with veggies or tortilla chips. Cilantro and lime juice make a colorful and delicious garnish. Best when fresh, though leftover dip can be stored in the refrigerator up to 3-4 days. Reheat in a 350 degree F (176 C) oven (or in the microwave) until completely warmed through.

*If you can't find or choose not to use vegan cream cheese, you can substitute another 3/4 cup soaked cashews. However, I haven't tested this recipe that way and can't guarantee the results. * You can make this dip up to 2 days ahead of time (simply prepare right up until the baking stage and then cover and refrigerate) and then bake before serving. Cook at 375 degrees F (190 C) for roughly 15-20 minutes, or until hot and bubbly. *Nutrition information is a rough estimate for 1 of 6 servings without any additional toppings or sides.