3 Irresistible healthy cashew dips
1. dill pickle truffle oil creamy cashew dip
This tangy, savoury dip has a gourmet twist! The addition of truffle oil to the traditional dill pickle flavour takes this dip to a whole new flavour dimension. This flavour combination was inspired by the Spread Em’ dips which you can find a your local natural foods market.
Equipment Needed
- 1 Hand held blender OR food processor or high speed blender
INGREDIENTS
- 1 cup Cashews, soaked and drained raw or roasted
- 1 Tbsp White Vinegar
- 1 Tbsp Sourdough Starter *optional
- 3 sprigs Fresh Dill, chopped
- 1 Tbsp Black Truffle Oil
- ¼ tsp Sea Salts use a mix of Himalayan, Maldon and truffle salt
- 2 Tbsp Fresh Water adjust to desired thickness
INSTRUCTIONS
- Soak cashews in hot water for a minimum of 30 mins to overnight. Then strain.
- Add all ingredients to a bowl and blend until reaches creamy consistency.
- Enjoy with your favourite vegetables, crackers or chips. Add a little more water to create the perfect cashew cream to drizzle over a bowl!
Notes
Nutrition
2. beet balsalmic creamy cashew dip
This vibrant, slightly sweet and tangy dip is so gorgeous and fresh! If you love roasted beets or have one left over from a previous meal, give this dip a try! This flavour combination was inspired by the Spread Em’ dips which you can find a your local natural foods market.
Equipment Needed
- 1 Hand held blender OR food processor or high speed blender
INGREDIENTS
- 1 cup Cashews, soaked and drained raw or roasted
- 1 medium roasted beet, skin removed or use 1-2 tsp beet root powder
- 3-4 cloves roasted garlic, skin removed
- 2 Tbsp Fresh Water adjust to desired thickness
- 1 Tbsp Sourdough Starter *optional
- 1 tsp Extra Virgin Olive Oil or grapeseed oil
- 1-2 tsp Balsalmic Vinegar of Modena I use 1.5 tsp
- ¼ tsp Sea Salts use a mix of Himalayan, Maldon and truffle salt
- ¼ tsp Citric acid, food grade
- 1 Tbsp Sunflower seeds, soaked and drained *optional
INSTRUCTIONS
- Soak cashews in hot water for a minimum of 30 mins to overnight. Then strain.
- Add all ingredients to a bowl and blend until reaches creamy consistency.
- Enjoy with your favourite vegetables, crackers or chips. Add a little more water to create the perfect cashew cream to drizzle over a bowl!
Notes
Nutrition
3. Garlic Tzatziki creamy cashew dip
This fresh and garlicky Mediterranean-inspired dip is the perfect dairy free tzatziki. If you love tzatziki please give this dip a try! If you’re a fan of truffle oil, we also love adding in a half of a teaspoon of truffle oil to this dip to give it a little twist!
Equipment Needed
- 1 Hand held blender OR food processor or high speed blender
INGREDIENTS
- 1 cup Cashews, soaked and drained raw or roasted
- 1 Tbsp White Vinegar
- 1 Tbsp Sourdough Starter *optional
- 3-4 cloves roasted garlic, skin removed
- ½ whole Lemon, squeezed (juice only)
- 1 sprig Fresh Dill *optional
- ½ tsp White Pepper to taste
Add after blended
- 1 Tbsp Cucumber, shredded and squeezed *squeeze to remove juice
- ¼ tsp Optional Truffle Oil drizzle on top for a delicious kick
INSTRUCTIONS
Soak
- Soak cashews in hot water for a minimum of 30 mins to overnight. Then strain.
Blend
- Add all ingredients (minus the cucumber) to a bowl and blend until reaches creamy consistency.
Add Cucumber
- Shred and squeeze excess water from cucumber, then mix it into dip using a spoon.
- Enjoy with your favourite vegetables, crackers or chips. Add a little more water to create the perfect cashew cream to drizzle over a bowl!
Notes
Nutrition
How to make cashew dips - video
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4 Responses
This is my favourite dip!
so yummy!
Love the colour of this dip!
OMG the dill pickle is to die for good! Must try!