Cashew Herb Dip.
Organic, Gluten Free, Vegan
*All ingredients are organic.
2 1/2 cup cashews
1 cup cold water
1 cup fresh scallions, chopped
1 clove fresh garlic
1 generous splash of lemon juice
salt and pepper to taste
- Add cashews and water to your food processor and let soak for 30 minutes.
- Pulse to combine.
- Add scallions, garlic, salt, pepper, lemon juice and more water as needed to reach desired consistency.
- Dip can be prepared as thin as a salad dressing or thicker, similar to a hummus.
- Toss in a few chickpeas to thicken and for added fiber and nutrition.
Substitute scallions with fresh arugula, spinach or basil, or switch lemon juice with lime or orange juice for a fun, summertime spread.
Erika Mallory is a certified natural foods chef and graduate of the Natural Gourmet Institute for Health and Culinary Arts. An executive chef by age 22, Erika has cooked professionally in New York and Los Angeles, providing health-supportive, personalized food therapy for recovery, healing, weight management, special diets, allergies and other food issues.
Erika is represented by Minc Talent in Los Angeles.