This is such a yummy and versatile dip and a great alternative to dairy options. Cashews blend so well once they’ve been soaked in water and make creamy luxurious dips, sauces and treats. This is a plant food version of a chilli cream cheese dip and it’s delicious.

You can serve it as part of a platter or grazing table spread or keep in the fridge for a week and spread over your toast. It’s just as delicious with an egg on top as it is with avocado if you want to keep it vegan.

It’d also be super yummy in a burger or sandwich. So many uses! Plus it’s super easy to make. If you want to speed up the soaking just soak in warm water, otherwise leave overnight in cold water. I usually find after a couple of hours they’re soft enough to use.

Ingredients

1 cup cashews, soaked for at least 2 hours

1 chilli (seeds removed if you want it less spicy)

1/2 tsp sweet paprika

1 small clove garlic (or 1/2 a clove)

Juice and zest of 1 lime

2 tsps extra virgin olive oil

Directions

Place the garlic, chilli, paprika and cashews in a high speed blender and process until well combined and beginning to turn to a paste. Add the oil, lime juice and zest and blend until you have a dip consistency. Check seasoning and add salt as needed.

Spread over toast or serve as a dip!

HH. x