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.
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.
Artisanal treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.
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