CASHEW DIP
A great way to save money and boost your fibre and veg intake is to whip up your own dips, pestos and spreads.
This recipe provides a great flavour base into which you can add other ingredients, depending on what’s in season and what you have on hand.
Serve up with veg sticks and crackers as a snack, or use as a spread, salad dressing or sauce - this recipe is tasty, super versatile and so easy to make!
BASE Ingredients
1/2 cup natural unsalted cashews, soaked overnight and strained
2 cloves garlic (crushed)
1 tbsp apple cider vinegar
1 tbsp extra virgin olive oil
1-2 tbsp water (if needed)
pinch sea salt
crack of black pepper
ADDITIONAL ingredients
Herbs or spices - thyme, nigella, dill, caraway, cayenne, sumac, turmeric, ginger, horseradish, cinnamon, wasabi, chives…the list is endless!
Spinach, kale, parsley, fennel tops, or mint for a green twist
Chillies for a fabulous kick of capsaicin and heat
Root veg such as carrots or beetroot for an earthy veg flavour
For an umami or savoury boost, add nutritional yeast, mushrooms, miso paste or stock powder
Add drained cashews, garlic, vinegar, oil, salt and pepper to blender or food processor.
Add additional ingredients as desired.
Blend ingredients on high until a smooth paste is formed.
Gradually add in water until desired consistency is achieved.
Serve immediately, or store in the fridge for up to 5 days.
Notes:
Soaking cashews overnight will suffice, however soaking for 48 hrs will guarantee a super creamy and smooth result (be sure to refresh the soaking water daily).
Add more water for a thinner consistency (e.g. to use as a salad dressing or sauce).
If you don’t have apple cider vinegar, try white wine vinegar or even the juice from a jar of sauerkraut or pickles!
I like to drizzle a little extra olive oil over the top before storing in the fridge.
The base recipe will last 4-5 days in the fridge, however adding fresh greens to your recipe will shorten the lifespan to approx. 3 days.
Enjoy!