Cashews make a great base for a ton of recipes… they can make a creamy nut milk (no filtering or straining required), can form a base for a non-dairy cheese, or create silky sauces. Soak them for 5 hours, or up to overnight, and let the magic begin!
In this application they are used as a base for a dip with a hummus-like texture. Some people can tolerate chickpeas or garbanzo beans well and some can not. I fall into the latter category and needed a good alternative to put out for guests or to grab as a snack here and there. I love that the cashews make this a high protein and nutritious snack.
This dip is made right in your high-powered blender or food processor. It’s a perfect make ahead option as the flavors will improve the day after you make it! However, be forewarned that this dip is extremely satisfying and it’s hard to stop eating it. ;-)
Yield: 2 ½ cups
1 ½ c raw cashews, soaked
1 T lemon juice
8 oz. sun dried tomatoes in olive oil (do not drain!)
3 T fresh basil
1 clove garlic
About 1 c water
½ c sliced kalamata olives, optional
Cover cashews in water and soak for 6 hours or overnight
Pulse until crumbles form
Next blend or process continuously while streaming in water until dip becomes a smooth consistency (similar to hummus)
Last, stir in the olives by hand
Notes: You may need to use more or less water to achieve desired consistency. This dip improves the next day if you allow the flavors to marry overnight.
About this Recipe:
vegan paleo dairy free egg free coconut free vegetarian gluten free