Browse Cookery Articles

Browse Culture Articles

Browse Community Articles

Dill-Cashew Dip by Jesse Bluma

This creamy dip provides layers of flavor to vegetables, slow roasted tomatoes, crackers, chips, steak bites, sliced sausage, and more.  The dill has a bright, citrus flavor that enhances the nuttiness of the cashew purée.  An essential dip for your next party or event, that so happens to be vegan and vegetarian friendly.

Ingredients:  (make a day ahead)

1 cup raw, unsalted cashews
1/4 cup organic olive oil 
1/4 cup warm water
1/2 teaspoon sea salt
3 Tablespoons scissor snipped fresh dill
1 teaspoon organic yellow mustard
3 garlic cloves, peeled and minced
2 Tablespoons cold water


Place the cashews in a food processor and pulse, while streaming in the olive oil. 
Pulse the cashew-olive oil mixture until smooth, approximately 1 minute.
Place the 1/2 teaspoon salt in 1/4 cup warm water, stir until the salt is dissolved.  
Pour the salt-water into the food processor, then pulse to combine.  
Wash the lemon.  Then add the zest and juice of the lemon into the food processor.
Add in 3 Tablespoons snipped fresh dill.
Next, add in 1 teaspoon yellow mustard.
Then add in 3 minced garlic cloves.
Finally, add in the 2 Tablespoons cold water.
Pulse to combine ingredients.
Refrigerate the dill-cashew cream for 24 hours to thicken.
Makes approximately 10 ounces.

Join the Jesse Bluma at Pointe Viven circle:
sign-up for email updates.

No comments:

Post a Comment


Shop Jesse Bluma at Pointe Viven