Raw Cashew Dip - Vegan and Gluten-Free
Go Raw for a Super Creamy Dip.
Not that I over indulged with sweets this holiday season- ahem. But. I may be craving something other than sugar as the New Year approaches. How about you?
Perhaps this classic chick pea hummus recipe with tahini and lemon?
Or my irreverent upstart hummus with jalapenos, lime and peanut butter.
And roasted pepper fans, have you tried my roasted red pepper hummus, perfect for 'Party On' mode?
My cravings are now in high gear, spinning a tempting, hummus shuffle play.
Today's winner? This raw cashew dip (inspired by my raw cashew cream recipe).
Your body- and taste buds- will thank you.
Karina's Raw Cashew Dip RecipeOriginally posted September 2010 by Karina Allrich.
I'm a big fan of hummus in any variety. This particular faux hummus is light and creamy, a lovely dip for those eating raw. I love it as a veggie dip, and as a condiment to lightly stir-fried vegetables and rice.
1 cup soaked raw cashews*
1 tablespoon raw organic tahini (sesame paste)
Juice from 1 fresh lemon, or to taste
2 tablespoons extra virgin olive oil
1 teaspoon organic minced garlic
1/4 teaspoon organic onion powder
Pinch of sea salt, to taste
Combine the soaked cashews, raw tahini, lemon juice, extra virgin olive oil, onion, powder, garlic powder, and sea salt in a Vita-Mix or food processor and blend until smooth and creamy.
If it needs more silky body, add a little more extra virgin olive oil. If you like a stronger tahini taste, add another tablespoon of tahini. Adjust the seasonings to your liking.
Note- if your lemon does not yield enough juice, you may need more liquid; use two lemons if you need to. Taste test.
Store in the fridge- in a covered glass bowl or storage container. The flavors get better as it chills. Chilling the hummus also thickens it.
Use as a dip for fresh crisp veggies such as carrot sticks, cucumber sticks, zucchini sticks, yellow squash sticks, red pepper strips and broccolini.
Serves four to six.
*See how to soak cashews in this post.