Cheesy Vegan Taco Dip

Directions

1. 1
   Place the cashews, 2 tablespoons of milk, lemon juice, chili powder, cumin, paprika, ancho chile powder, onion powder, garlic powder, oregano, salt and pepper into the bowl of a food processor fitted with an s-blade.Blend the mixture until smooth, stopping to scrape down the sides of the bowl as needed, and adding an additional 2 tablespoons of milk if needed. This can take a few minutes, depending on how powerful your food processor is.
2. 2
   Spread the cashew mixture onto a plate and top with peppers, olives, cilantro and scallions. Arrange chips on the plate surrounding the dip.
3. 3
   Serve.