Cashew Dip

Everybody Asks For The Recipe

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Processor

Back in 2001, I took some fantastic cooking classes with vegetarian chef Kurma Dasa.

Kurma introduced me to all kinds of fabulous exotic ingredients that I had not tasted or cooked with before; and it opened up a whole new world of flavors that I have been experimenting with, and enjoying ever since such as asafoetida, pomegranate molasses, and the list goes on and on.

One of the jewels I picked up from Kurma, was this phenomenal raw dip, and I've been blending and chowing with gratitude ever since. This is seriously one of the most incredible dips I have ever tasted! Kurma’s wonderful recipes have a distinct Indian influence, and he adapted this recipe a recipe in Yamuna Devi’s beautiful book, Yamuna’s Table. Yamuna is an award winning chef and author and the recipes are delicious.

This cashew dip is right up there in my top 5 vegan dips of all time. Big statement. But true! It is a fantastic example of the “blend and chow in under 5 minutes” philosophy. It is so quick and easy, bursting with flavor, and incredibly versatile. Another added bonus is that the flavor mix is really different from your standard store bought dips, and makes a unique addition to the nibble plate at your next dinner.

This “chutney” originates from the South of India. It has a beautiful, rich, creamy texture. Trust me, you will fool even the most dairy addicted foodie. You can pass this raw cashew dip one onto your omnivore dinner guests, and smile as they unknowingly scoff from your vegan plate with the enthusiasm of a raw foodie on too much date paste. This is a fantastic “butter” or spread for rice cakes, toast, pita bread, flat bread for wraps, tortilla chips, corn cakes, or veggie sticks. You can also thin it out with extra water, and it makes a fantastic creamy salad dressing.

This dip will keep in the fridge for a few days. But, it never lasts that long.

Trust me, you will be coming back to this spicy cashew dip again and again and again. This dip is a quickie staple in my "show-stopper-recipe" repertoire, and one of my most requested and remembered recipes.

Coming to a kitchen near you, and not to be missed!

This recipe is really really special!

Cashew Dip

Cashew Dip

Everybody Asks For The Recipe

Makes 1 1/2 cups10 MINS
  • 1 cup raw cashews soaked for at least 4 hours (soaking is optional)
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon fine Celtic sea salt, plus more to taste
  • one piece of chopped fresh ginger – about 1.5cm piece
  • 1 hot green chile – seeds and placental skin removed to get rid of the extreme heat
  • 4 tablespoons filtered water, or more for desired consistency
  • 2 tablespoons 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. If you add the cilantro into the food processor the mixture will turn green.
  2. 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 flavors. I often keep adding salt, ginger and lemon juice until I get it just right!
  3. Once reached desired consistency gently mix in chopped cilantro/coriander.

Give this cashew creation your own personality – you won’t be disappointed.

Published here with permission from Kurma Dasa.


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