Ingredients
- 1 cup cashew nuts
- 1 lime, juiced and zested
- 2 teaspoons apple cider vinegar
- ½ cup water (approximately)
- Big handful of coriander leaves and stems, finely chopped
- ¼ teaspoon garlic powder
- Dash of chilli powder, to taste
- Sea salt and black pepper
CASHEW, LIME AND CORIANDER DIP
Method
- Place cashews in a bowl, cover with water and soak for at least 2 hours; drain well (discarding water)
- Combine cashews, lime juice and zest, vinegar and half of the water in a blender
- Process until smooth, adding small additional amounts of water until the consistency resembles sour cream
- Add coriander, garlic powder, chilli and seasoning to taste; blend until combined
- Store in an airtight container in fridge for 3 - 4 days
- Can be frozen
Comments
This has a lovely subtle flavour which can be spiced up with a dash of chilli. Serve with crackers, raw vegetable sticks or lightly cooked asparagus. With a little extra water added, it makes a great sauce to drizzle over tacos or wraps. It can also be a great accompaniment to roast vegetables.
Thanks to Janefield Paeonies and Hydroponics for providing the coriander used in the demonstration at the market
