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Recipe Category: Dip
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Ingredients
Makes 14 :Servings
Prep: 5 minutes
Cooking Time: 3 HOURS SOAK TIME
Serving size 2 tablespoons
Calories 90 Protein 2 g Carbohydrates 6 g Fat 7 g Fiber <1 g Sugar 1 g Sodium 40 mg
- 11/2 cups raw cashews
- 1 garlic clove
- 2 whole or 3 tablespoons chopped chipotle peppers in adobo
- 1/4 cup unsweetened almond milk or vegetable broth or canned coconut milk
- 11/2 tablespoons nutritional yeast (optional) (see note)
- juice of 1 lemon
- sea salt and black pepper
- garnish: sliced green onions, cracked black pepper, fresh lime juice
Method
- Soak the cashews in a large bowl for 3 to 4 hours in the refrigerator
- Drain the cashews, then add them to a food processor or high-powered blender
- Add the remaining ingredients to the food processor or blender (except :For the garnish) and blend until smooth, 3 to 5 minutes
- If the mixture needs to be thinned, add broth, milk, or lemon juice 1 tablespoon at a time until you reach the desired consistency
- Season to taste with salt and black pepper
- Enjoy immediately, or place in the fridge for an hour or two to chill before enjoying
- Store the dip in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month
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