Dill-Cashew Dip Recipe

Dill-Cashew Dip Recipe

Jesse Bluma at Pointe Viven. All rights reserved.

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

1 lemon

3 Tablespoons scissor snipped fresh dill

1 teaspoon organic yellow mustard

3 garlic cloves, peeled and minced

2 Tablespoons cold water

Directions

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.