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

Have you ever made cashew milk and then wondered what to do with the cashew paste after you've extracted the milk? Look no further.

All you really need is ground cashew paste and salt for flavouring. I like a lot of flavour so I add, nutritional yeast, garlic powder, basil, salt and fresh lemon juice to the ground cashew paste, after extracting the milk from pre-soaked cashews.

It's that easy and quick to make. I love to serve this dip at get-togethers with crusty bread, cracker, vegetable sticks and best of all with nacho chips. Be prepared to have no left overs, this is a crowd pleaser!

At home, my kids use this versatile dip as a spread for sandwiches and in their wraps. They sometimes add a tablespoon to boiled macaroni - to get vegan mac and cheese!

You HAVE got to try it - ABSOLUTELY DELICIOUS!

Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6
Calories 265 kcal
Author Lillian

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

  1. Place cashew paste in a bowl

  2. Add nutritional yeast, garlic powder, basil, salt and fresh lemon juice

  3. Mix well

  4. Serve chilled

  5. Serve with crusty bread, cracker, vegetable sticks and best of all with nacho chips.

Nutrition Facts
Cashew Butter/ Dip Recipe
Amount Per Serving
Calories 265 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Sodium 395mg17%
Potassium 303mg9%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 1g1%
Protein 9g18%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 23mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
About the Author Lillian

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