Cashew Basil Dip

This is a simple and delicious dip with no dairy and Mayo.

 

2016 09 cashew basil dip

 

Makes about 2 cups of dip

Ingredients:

1 cup    Cashews, raw

1 clove       Garlic

1 1/2 cup       Basil, chopped

1/2 cup       Chive, chopped

4~6 tbsp       Lemon juice

2 tbsp      Olive oil

Sea salt and pepper to season

*1cup = 250ml

 

 

1. Soak cashews for 2 to 10 hours.

2. Drain cashews and transfer to a blender/food processor.

Add water until it just covers the cashews. Add garlic.

Process till it becomes creamy, scraping down the side if necessary.

3. Add herbs, 4 tbsp of lemon juice, olive oil, a pinch of salt and pepper to season. Mix until it’s combined well.

Taste and add lemon juice, salt and pepper as needed. Mix until the desired texture is achieved.

 

 

Tips:

Great dip for crackers, chips and vegetables.

It makes a great sauce for fish (pan fried, steamed) and pasta. Just add in the very end to the cooked food.

 

 

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