This lovely little Cashew Dip is a winner in both flavor and texture. It is really creamy with a great "mouth feel" and perfect for dipping veggies, crackers or as a spread for a wrap. We have been known to put it on a baked potato for that extra flavor component.
Do be forewarned: it can be addictive (it is that good) and while super dense in nutrients, cashews are not a low calorie food. Enjoy it but be careful if calories are an issue for you.
This is a classic cheesy cashew cheese spread/dip, creamy and a wonderful flavor. You control the consistency by how much liquid you add, so if you're making it for a potato topping you might want it a little thicker.
Author: McKel Hill, MS, RD, LDN
Recipe type: dip, spread
1 C Raw Cashews (soaked for several hours or overnight)
¼ C filtered Water
¼ C Nutritional Yeast
2 Tbs Lemon Juice
3 Garlic Cloves
2 Tbs White Wine, good quality (or use 1 Tbs Apple Cider Vinegar)
1 Tbs Dijon Mustard
Salt and Pepper to taste
Process the Cashews in your Vitamix (or high speed blender) until they begin to break up. Then add the remaining ingredients and process until thick and creamy. It will be the consistency of thawed or stirred cream cheese.This will further harden after it’s been chilled.
Store in the refrigerator for up to 5-7 days. Enjoy!
Recipe yields about 1½ cups
If you are making this to fill the Cabbage Bowl Veggie Bouquet you may want to double the recipe. Always, always wonderful to have extra on hand.
After the cashew cheese is chilled, it will harden slightly and be easier to spread
Serving Size: 2 Tbs
Calories: 77 Fat: 4 Carbohydrates: 5 Fiber: 1 Protein: 3
Enjoy this Recipe