Cashews are such a versatile nut. The tropical evergreen tree produces a cashew apple, inside this apple is the seed we call cashew nut.
I love eating raw cashews, making it into milk, dips, cheese and even making a cashew cream to use over my baking. I love this nut mainly for its taste and all the different things you can make with it. Often, I throw in a handful of cashews when blending for Indian curries. This gives the curry a nice nutty and thick consistency.
From a health point of view, this is a good plant protein for vegetarians. Not only is it high in plant protein and fiber, but it is also low in sugar. Furthermore, cashews are a good source of copper, manganese and magnesium. This little nut is a great energy booster, that’s good for the brain, heart, bones and overall immunity.
Now that you know a little bit about cashews and what an amazing nut it is, let’s make the recipe below. Watch my quick 1 minute video and follow the recipe below for the exact measurements.
Cashew Butter/ Dip Recipe
Equipment
- 1 Blender Vitamix is best
Ingredients
- 1 cup Cashew paste After extracting milk from pre-soaked cashew.
- 2 tbsp Nutritional yeast
- 1 tbsp Garlic powder
- 1 tsp dry basil leaves
- 1 tsp salt
- Juice of 1/2 lemon
Instructions
- Place cashew paste in a bowl
- Add nutritional yeast, garlic powder, basil, salt and fresh lemon juice
- Mix well
- Serve chilled
- Serve with crusty bread, cracker, vegetable sticks and best of all with nacho chips.