This high-protein dip is inspired by a recipe from Italy. It’s easy to make and comes together quickly. This version is great when you want something luxurious for a special occasion. For a more economical version, try our chocho and sunflower seed dip.
Dips: Cashew Dip
Equipment
- blender or food processor
Ingredients
- 100 grams unsalted cashews (see Note)
- ½ cup very hot water
- ¼ cup parsley, lightly chopped
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 clove of garlic, lightly chopped
- ¼ tsp salt
- 100 ml water
Instructions
- Soak the cashews in the hot water for 15 minutes.
- Chop the parsley and garlic.
- Drain the cashews and put them in the blender/processor. Blend until fairly smooth.
- Add parsley, garlic, lemon juice, oil, and salt. Blend until fairly smooth.
- While blending, gradually add the remaining water. Use less water for a thicker dip or spread. Use more water for a sauce.
Notes
If you can’t find unsalted cashews, eliminate the additional 1/4 teaspoon of salt.