Preparing Basic Cashew Dip
Combine all of the ingredients except the cilantro in a food processor. Add 1 cup (125 g) of raw, unsalted cashews, ¼ cup (59 ml) of water, 1 tablespoon (25 g) of finely chopped green chile, 1 ½ teaspoons (1 ½ g) of minced ginger, 1 teaspoon (5 ml) of lemon juice, and ¾ teaspoon (4 g) of sea salt in the bowl of a food processor. Pulse the mixture until it has a thick, rustic texture, which should take approximately 5 seconds. You can add more of the green chile, ginger, lemon juice, and sea salt if you prefer. Taste the mixture and decide if you want to add more seasoning.
Add more water to thin the dip. The mixture may be too thick after you first mix it to work well as a dip. If you want a thinner consistency, mix in more water using the food processor. It’s best to add just a tablespoon (15 ml) or so at a time so you don’t thin it too much. If you want to turn the dip into a salad dressing, continue adding water until it has a thin enough consistency to pour over your favorite salad.
Mix in the cilantro and transfer to a bowl. Once the dip reaches your desired consistency, add 2 tablespoons (6 g) of finely chopped cilantro and use a spoon to carefully mix in it in. Next, spoon the dip into a bowl and serve. The dip pairs well with vegetables sticks, crackers, or chips. You can also use it as a sandwich spread.
Whipping Up Spicy Cashew Dip
Process the cashews, chilies, garlic, and water in a food processor. Add ½ cup (75 g) of raw cashews, 2 chiles in adobo, 2 garlic cloves, and 2 tablespoons (30 ml) of water to the bowl of a food processor. Pulse the mixture until it is smooth, which should take 10 to 15 seconds. If the dip seems too thick after you process it, you may want to mix in a little more water. Add it a tablespoon (15 ml) at a time, though, so you don’t thin it out too much. If you want a milder dip, you can reduce the chiles to 1. If you prefer a spicier dip, you can add additional chiles.
Taste the dip and season with salt and pepper. After you’ve finished processing the dip, give it a taste. Add as much salt and freshly ground black pepper as you’d like to season it to your preferences. If you like, you can further season the dip with fresh herbs, such as finely chopped cilantro or parsley.
Place the dip in a bowl and garnish with cashews. Once the dip is properly seasoned, transfer it to a serving bowl. Sprinkle a pinch or two of chopped cashews over the top to garnish it, and serve. Vegetables, crackers, sliced pita, and tortilla chips are all delicious with the dip.
Mixing Up Smoky Roasted Red Pepper Cashew Dip
Soak the cashews in hot water. Fill a large bowl or pot with approximately 2 cups (473 ml) of hot water. Add 1 cup (125 g) of raw cashews and allow them to soak for at least 30 minutes. Drain the cashews after they’re finished soaking. You don’t need to use boiling water. Hot, filtered water from the tap is warm enough.
Mix all of the ingredients except the water in a food processor. Add the drained cashews, 1 roasted red bell pepper,1 tablespoon (15 ml) of fresh lemon juice, 1 tablespoon (15 ml) of apple cider vinegar, ½ teaspoon (1 g) of dry mustard powder, 1 teaspoon (2 g) of smoked paprika, ¼ teaspoon (1 g) of garlic powder, 2 tablespoons (14 g) of tahini, 1 to 2 teaspoons (5 to 10 ml) of liquid smoke, and salt to taste to the bowl of a food processor. Process the mixture until it is mostly smooth, which should take approximately 15 seconds.
Thin the dip with water. Once the mixture is smooth, add water to food processor to thin out the dip. Start with 2 tablespoons (30 ml) and pulse the food processor to incorporate it. If the dip is still too thick, add another tablespoon (15 ml) and repeat. You can continue adding more water to the dip a tablespoon (15 ml) at a time until it reaches the consistency that you like.
Transfer the dip to a bowl and serve. When you’re happy with the consistency of the dip, spoon it into a bowl. Serve it with crudites, chips, or crackers. If you like, you can garnish the top of the dip with chopped roasted red peppers. The dip is also delicious as a sandwich or wrap spread.
Creating Cream Cheese and Cashew Dip
Combine all of the ingredients in a food processor. Add 8 ounces (225 g) of softened cream cheese, ½ cup (128 g) of smooth cashew butter, 2 tablespoons (27 g) of agave nectar, and ground cinnamon to taste to the bowl of a food processor. Process the ingredients until the mixture is smooth, which should take approximately 10 seconds. If you don’t have a food processor, you can use a blender. The agave nectar is optional to add a little sweetness to the dip. You can omit it if you like or substitute honey. You can substitute ground nutmeg for the cinnamon or use a combination of both to season the dip.
Taste the dip and season it with salt. After you’ve mixed the dip, taste it. If desired, mix in a pinch or two of salt to taste. It can help bring out the sweetness in the dip.
Spoon the dip into a bowl and serve. Once you’re happy with the taste of the dip, transfer it to a bowl or dish. Serve the dip alongside your favorite fresh fruit and/or vegetables. You can also dip crackers and chips into the dip.
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