There is not much to explain if a recipe title contains words avocado and cashew. And if you’re guessing this dip is sinfully delicious, you are right.
Creamy avocado cashew nut dip is vegan and extremely simple to make. For this entree to be in line with the recipe name, you need to soak the raw cashews in warm water for at least 30 mins. Once they’re soft, blending them provides the silky texture which is super-easy to turn into a cream.
The beauty of the recipe lies in endless ways you can experiment and embellish. This time, I’ve opted for a simple cream with as little as 5 essential ingredients. But these are the 5 all-stars 🙂
This simple yet very delightful entree is a perfect party snack or an appetizer served with a glass of a Chardonnay. You should season the avocado cashew dip according to flavors (and saltiness) of the crackers you will be serving with.
My proposal is the fantastically thin and crunchy mixed quinoa crackers. Check out the recipe for this homemade super-food quinoa snack.
Dreamy and creamy avocado cashew dip
Course: Appetizers4
servings15
minutesA truly delightful, rich cream packed with flavors and important nutrients. It takes but 15 mins to blend this perfect dip.
Ingredients
200 g raw cashews
1 ripe large avocado, diced
Juice of 1/2 lemon
1 spring onion or 2 cloves garlic
A handful of fresh basil
Salt to taste
Directions
- Soak the cashews in warm water for at least 30 mins. Rinse and drain.
- Place the cashews into a blender or a chopper.
- Add all the remaining ingredients and seasoning. Pulse until you get a creamy sauce.
- Store in the fridge for up to one week.
Notes
- *If we don’t count cashews soaking time