Righteous Raw Cashew Dip

from Kurma Dasa

Recipe
comment
i
  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Processor
    Processor

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.

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Righteous Raw Cashew Dip

Righteous Raw Cashew Dip

from Kurma Dasa

Makes 1 1/2 cups15 MINS
  • 1 cup raw unsalted cashews 
  • 1/4 cup filtered water, plus more as needed

  • 1 tablespoon finely chopped green chile, plus more to taste

  • 1 1/2 teaspoons minced ginger, plus more to taste

  • 1 teaspoon fresh lemon juice, plus more to taste
  • 3/4 teaspoon Celtic sea salt, plus more to taste
  • 2 tablespoons finely chopped cilantro, plus more to taste
  1. Throw all of the ingredients (except the cilantro) into a food processor fitted with the s blade, and pulse until rustically combined. Add additional water gradually to achieve your desired consistency. Add ginger, chile, lemon juice, and salt to taste.
  2. Stir through the cilantro, and serve with vegetable sticks or crackers.

Recipe from Kurma Dasa
Photo by Trent Lanz and styling by Alicia Buszczak

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