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Vegan Cashew Dip
Ingredients
Scale
- 1 cup cashews
- 1 cup fresh basil
- 1/2 cup fresh mint
- 1 jalapeño, seeds removed
- 3 tablespoons nutritional yeast
- 2 teaspoons Aleppo pepper
- 2 tablespoons apple cider vinegar
- Juice from 1/2 lemon
- 5 tablespoons olive oil
- 3 tablespoons water
- Salt and pepper, to taste
Instructions
- Soak the Cashews
Place the cashews in a bowl and cover them with water. Soak for 6 to 8 hours. Alternatively, you can use boiled water and soak for 1 hour for a quicker method. Once soaked, rinse the cashews under cold water and pat dry. - Blend the Ingredients
Place the soaked cashews into a blender or food processor. Add all the remaining ingredients. Pulse until smooth, scraping down the sides of the blender or food processor with a spatula as needed. Continue pulsing until everything is well combined and the mixture reaches a smooth consistency. - Adjust the Seasoning
Taste the mixture and adjust the seasoning as needed. For more depth of flavor, add extra nutritional yeast. For more acidity, add additional apple cider vinegar or lemon juice. For more spice, increase the amount of Aleppo pepper. - Serve
Transfer the mixture to a serving bowl. Top with your desired toppings such as tomatoes, radishes, sumac, Dukkah, chili oil, and Maldon sea salt.