Healthy Blender Recipes

Vegan Garlic Cashew Dip

vegetarian vegan dairy_free gluten_free egg_free soy_free processor
  • 1 cup organic raw cashews soaked in water for at least 2 hours then rinsed and drained (soaking is optional)
  • 3 whole heads of fresh garlic – roasted at 200C/400F for about 30 minutes
  • 3 Tbsp cold pressed extra virgin olive oil
  • 1/4 cup of filtered water, or more for desired consistency
  • 1 tsp wholegrain mustard, or more to taste
  • freshly ground pepper to taste
  • A couple of pinches of Celtic sea salt, or more to taste
  • dash of fresh lemon juice, or more to taste
  1. For this recipe set your oven to 200C/400F and toss garlic cloves in olive oil.
  2. Bake for about 30 minutes until the garlic is soft and aromatic.
  3. Cool and Squeeze out the pulp into the food processor with everything except the water.
  4. Add the water gradually, and process until smooth and creamy, and the desired consistency is achieved. I always add generous amounts of salt to really bring this dip alive. But you might prefer a less salty version. Either way, this dip is a winner.

Piggy Cooking Tips

a quick easy way to clean this “cling-on” pieces out of your garlic press

If you are using a garlic press to mince your garlic you will know how hard they can to clean sometimes. There are always a few little stubborn bits that refuse to let go of the garlic party. Next time you are replacing your toothbrush (I replace mine about once a month) recycle it and then wash it. Keep it under the sink to scrub out your garlic press under running water to help remove those little cling on pieces.