Healthy Blender Recipes

Creamy Raw Vegan Cashew Dip

vegetarian vegan raw dairy_free gluten_free egg_free soy_free processor
  • 1 cup raw cashews soaked for at least 4 hours (soaking is optional)
  • ½ tsp lemon juice
  • ½ tsp fine Celtic sea salt or Himalayan salt
  • one piece of chopped fresh ginger – about 1.5cm piece
  • 1 hot green chilli – seeds and placental skin removed to get rid of the extreme heat
  • 4 Tbsp filtered water, or more for desired consistency
  • 2 Tbsp fresh cilantro/coriander chopped
  1. Put all of the ingredients except the cilantro and water into a food processor (to maintain a chunky consistency) and pulse.
  2. If you add the cilantro into the food processor the mixture will turn green.
  3. Gradually add in the filtered water to achieve the desired consistency. A thick creamy dip requires only a little water. Pulse and open to scrape the sides of the carriage in order to mix thoroughly. I continually taste as I pulse, to get just the right blend of flavours.  I often keep adding salt, ginger and lemon juice until I get it just right!
  4. Once reached desired consistency gently mix in chopped cilantro/coriander.

Give this cashew creation your own personality – you won’t be disappointed.
Makes about 1 - 1 1/2 cups 

Published here with permission from Kurma Dasa.

Piggy Cooking Tips

selecting and storing raw cashews

“Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in colour. Avoid the limp and shrivelled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.