Creamy Raw Vegan Cashew Dip
- 1 cup raw cashews soaked for at least 4 hours
- 1/2 tsp lemon juice
- 1/2 tsp fine Celtic sea salt
- one piece of chopped fresh ginger - about 1.5cm piece
- 1 hot green chili - 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
- 1. Put all of the ingredients except the cilantro and water into a food processor (to maintain a chunky consistency and pulse.
- 2. If you add the cilantro into the food processor the mixture will turn green.
- 3. 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!
cashews soaked, lemon juice, salt, fresh ginger, extreme heat, filtered water, fresh cilantrocoriander
Taken from www.epicurious.com/recipes/member/views/creamy-raw-vegan-cashew-dip-50109814 (may not work)