Cashew dip

Cashew dip

By

Frying up the apple cider vinegar and garlic gives this dip a tang your dinner guests wont forget.

The ingredient of Cashew dip

  1. 145g (1 cup) raw cashews
  2. 125ml (1/2 cup) coconut milk
  3. 2 tablespoons lemon juice
  4. 1 teaspoons extra virgin olive oil
  5. 1 finely chopped long red chilli
  6. 1 garlic clove, crushed
  7. 2 tablespoons rice malt syrup
  8. 1 teaspoon apple cider vinegar
  9. Baked sweet potato wedges, to serve

The instruction how to make Cashew dip

  1. Place cashews in a bowl and cover with cold water. Set aside for 4 hours to soak.
  2. Drain cashews and transfer to the bowl of a food processor. Add the coconut milk and lemon juice and process until smooth. Season.
  3. Heat the oil in a small frying pan over medium heat. Add the chilli and garlic and cook, stirring, for 1 minute or until aromatic. Stir in the rice malt syrup and apple cider vinegar for 1 minute. Season.
  4. Swirl the chilli mixture through the cashew cream. Serve with baked sweet potato wedges.

Nutritions of Cashew dip

fatContent:
saturatedFatContent:
carbohydrateContent:
sugarContent:
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent:

You may also like