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

Cook Time 5

Total Time 10

Servings

Calories 265kcal

Author Lillian

Cost 15

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.

Nutrition