Cashew Dip

by Collette White | December 15, 2016

Good Morning friends! I hope this finds you well!

Well, we certainly are on the countdown to Christmas now! Only 10 more sleeps! I hope you are surviving this ‘Silly Season’!

I am popping by quickly today to share with you this delicious dip recipe that I thought could be handy to have for all the BBQs, Picnics and gatherings that happen this time of the year. It is inspired by two shop bought ones that I normally buy (and hide at the back of the fridge to keep to myself!) …. and I thought I could save a few $ by making my own PLUS my herb garden is overgrown with Dill at the moment so I am needing any excuse to use that up! I hope you love it as much as my family and I do!  … oh, there are loads of ‘notes / options’ at the end of the recipe so please read them if you have any questions!

Ingredients

2 cups raw cashews – soaked overnight

1 large bunch dill

1 clove garlic

¼ cup oil of choice

¼ cup nutritional yeast

2 tblspns lemon juice

good pinch salt

probiotic (optional – see notes)

Method

Place the cashews into a bowl and cover with water. Allow to sit overnight. Drain and rinse well.

Place the cashews with the remaining ingredients into your food processer and blitz on high until smooth and creamy. Scrape down sides a few times during this process.

TMX: Speed 10 / 5 seconds then scrape down sides, then again, Speed 10 / 5 seconds and scrape down sides. Lastly, Speed 5 for approx 30 sections or until the consistency you prefer.

If you are NOT using the probiotic, simply cover and refrigerate until ready to serve.

If you ARE using the probiotic: cover and set aside in a cool and dark place (NOT the fridge! I use my pantry). Leave for 48-60 hours, stirring every 24 hours. After 48-60 hours, cover and refrigerate.

Notes

  • You can swap the dill for any other fresh herbs of choice
  • The time for blitzing in the food processer with depend not only on your machine but also how smooth / crunchy you prefer it.
  • You can swap the oil for water but the oil makes it ‘creamier’ and I prefer the texture with the oil. Try and use an oil with no taste though, it depends on what you prefer but for this I use Sunflower oil as it has no taste.
  • The Nutritional Yeast can be left out, however, it is the ingredient that adds the ‘cheese’ taste. Plus is has great health benefits: read more here.
  • I personally use two Bio-Kult probiotic capsules and leave it for 60 hours before refrigerating. The probiotic will give this dip a bit more of a zing taste to it and of course extra health benefits. It is, of course, lovely without this, so this is a complete personal choice and depends what you have in your pantry etc. I have no affiliate with these probiotics, they are simply the ones I was recommended when starting on GAPS.

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,