Back in 2001, I took a series of cooking classes with the amazing Kurma Dasa who introduced me to a ton of new ingredients that opened up a whole new world of fabulous flavor combinations.
One of the jewels I picked up was this phenomenal raw cashew dip. This is seriously one of the most incredible dips I've ever tasted, and it's right up there with my top 5 of all time. It's super easy, bursting with flavor, and incredibly versatile. Kurma adapted this recipe from Southern Indian chutney in Yamuna’s Table.
This dip has a beautiful, rich, creamy texture that will fool even the most devout dairy devotee. I've served it to hundreds of unsuspecting omnivores who've unknowingly scoffed it with delight.
This dip is fantastic served with chips, crackers, or veggie sticks, and is phenomenal slathered on rice cakes, sandwiches, or wraps. You can also thin it out with extra water for an incredible creamy salad dressing.
Don't miss making this recipe. It's seriously special.