Dip on a Chip


  • 1 c. raw cashews
  • 1/2 red bell pepper
  • 1 1/2 tsp. onion powder
  • 1 – 2 garlic cloves
  • 1/4 jalapeño, or to taste
  • 1 tsp. salt
  • 1 Tbsp. nutritional yeast
  • water as needed


  1. Pour a little water into a blender and add all remaining ingredients. Blend until smooth, adding water as necessary.
  2. To make chips, use beet greens, romaine lettuce, swiss chard and collard greens. Cut away the hard stems.
  3. Spread cheese sauce lightly over the leaves. Place in the dehydrator for a few hours – until crispy.

* To make cheese slices, spoon a couple of tablespoons of cheese sauce onto the dehydrator sheet and spread evenly into the desired shape. Dehydrate to desired consistency.

Browse Cook(s): Jeff and Nancy Riedesel
Browse Theme(s): Raw Foods Sides Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.