This dip/spread is absolutely sublime! As sour as it needs to be, creamy and delicious - a must try! Not only is it tasty, but good for you. Cashews are high in "heart-friendly" monounsaturated fatty acids that help to lower bad LDL cholesterol and increase good HDL cholesterol! They are also very rich in minerals, including: manganese, potassium, copper, iron, magnesium, zinc and selenium. In fact, a handful of these nuts daily would prevent deficiencies in these minerals.
This is one of those recipes that you needn't introduce as "raw" because no one will know the difference. Serve veggies and this dip at your next dinner party for an appetizer. It is a guaranteed hit! Or, spread some on whole grain ezekiel bread, add some lettuce, tomato, avocado, a pinch of salt and a pile of sprouts. This makes a great transitional recipe for those just starting out raw.
Here's how you make this healthy sour and creamy dip ...
1 ½ cups cashews, plain, raw
1 cup water
1 Tbsp apple cider vinegar (or lemon juice)
1 tsp Celtic sea salt
1 green onion, roughly chopped
1 tsp raw blue agave nectar (or raw honey)
1 tsp sunflower seed lecithin (optional – adds extra creaminess and nutrition)
1 Tbsp flaxseed oil
a drizzle of olive oil
*Place all of the ingredients above in a high-powered blender (i.e.: VitaMix), except for the olive oil. Blend until well combined. Then, add a drizzle of olive oil in a steady stream from an opening at the top of your blender as you continue to blend on low. Once you have a creamy and evenly emulsified dip, you are done! Taste for seasoning and refrigerate.
*Prepare your veggies for dipping. Any veggies will work, like: cucumber, carrots, bell pepper, fennel, etc. Enjoy as a dip or spread on ezekiel bread topped with veggies and avocado for a yummy transitional sandwich recipe!
Peace and raw4ever!