Creamy Raw Vegan Cashew Dip27
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 flavours 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 vegan dip, and I have been blending and chowing with gratitude ever since. This is seriously one of the most incredible dips I have ever tasted! Kurma’s wonderful vegetarian recipes have a distinct Indian influence, and he adapted this raw vegan recipe from one found in Yamuna Devi’s beautiful book, Yamuna’s Table. Yamuna is an award winning chef and author and the vegetarian recipes are absolutely delicious.
This raw 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 flavour, and incredibly versatile. Another added bonus is that the flavour mix is really different from your hog 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 trough 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 this raw vegan dip out with extra water, and it makes a fantastic creamy dairy free salad dressing.
This raw cashew dip will keep in the fridge for a few days. This recipe is gluten free, dairy free, egg free and soy free. If you are looking for allergy free recipes this one is a STUNNER! Trust me, you will be coming back to stick your snout in this spicy cashew trough again and again and again. This raw vegan dip is a quickie staple in my "show-stopper-recipe" repertoire, and I have never had a disappointed snout. In fact, this would be one of my most requested and remembered recipes.
Coming to a kitchen near you, and not to be missed! Really… this recipe is really really special!
Creamy Raw Vegan Cashew Dip
- 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
- 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.
- 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!
- 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.