FINGER-LICKING CASHEW AND GARLIC 'MAYO' DIP


Turns out I’ve been missing out on something pretty amazing for the longest time; cashews. I mean, I had tried them and loved them, but I wasn’t aware of the amazing recipes you can make with them due to their flavour and consistency when soaked in water and blended. 

I saw a few different recipes of raw vegan cakes and cheeses online and then I got experimenting in the kitchen made this creamy garlic dip/spread recipe up! It turns out it is finger-licking delicious and everyone who has tried it has fallen in love with it. I have tested it many times now and I have to say, you are in for a treat! It works perfectly with many other dishes, and I especially love using it inside Nori rolls, as a dip with carrot and cucumber sticks, or as a salad dressing diluted with a bit of water. You could spread it on some bread with tomato slices and crushed black pepper! The possibilities are endless. 

I love how easy it is to make and how scrumptious it tastes. Also it doesn’t contain any oil which makes it a lot lighter compared to traditional mayonnaise which uses a lot of it. 



FINGER-LICKING CASHEW AND GARLIC 'MAYO' DIP

|Serves 2-3| 

  • 5 tbsp mineral water
  • 5 tbsp lemon juice
  • 1/2 tsp pink himalayan salt or good quality sea salt
  • 3-4 garlic cloves
  • 200 grams raw cashews (toasted and salted cashews won't work) 

STEP BY STEP

  • Soak the cashews in room temperature mineral water (use enough water to cover the cashews completely) for minimum 30 minutes, although a couple of hours is optimal
  • Throw the soaked cashews in a blender with the garlic, lemon juice, water and salt. I recommend that you go easy when adding the ingredients, do it gradually and keep trying it to get the perfect flavour to your taste. If you don’t like garlic too much then 4 cloves might be too much, same goes for the salt.
  • Blend until completely smooth. Enjoy as a ‘mayonnaise’ at room temperature or place in the fridge for a few hours for a ‘cheese’ spread type of consistency. It will keep in the fridge for 3-4 days

ROCIO'S NOTES:

  • *Optional a few sun dried tomatoes (soaked for 30min in water) and some finely chopped chives sprinkled on top.

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