This no-fuss vegetable dip is creamy, tangy and rich in flavour with a deliciously thick texture thanks to the cashew nuts. It takes only a few ingredients and there's no cooking involved! Use it as a spread with bread, a dip with crackers and raw vegetable crudites, or to boost flavour like in the stuffed capsicums (recipe on page 57). You can also create a vegan version by substituting the parmesan cheese with nutritional yeast, which offers loads of vitamins - particularly vitamin B.
Ingredients
- 1 cup raw cashews
- 5 grilled artichokes, whole or 1 small bottle artichokes, drained
- 1 garlic clove, crushed and finely chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp parmesan cheese, grated or nutritional yeast
- 1 small lemon, juice and zest
- Pinch sea salt
- Pinch pepper
- 1/2 cup small cauliflower florets, lightly steamed (optional)
Method
If you have time, cover the raw cashews in water for a few hours and drain before using
Place all ingredients in a food processor and roughly blend them for a few seconds, making sure the mixture stays chunky
As this dip can become thicker over time, add more oil for a smoother consistency
For a lighter dip, add lightly steamed cauliflower florets to the mixture while in the food processor and blend until just combined
(This recipe can be found on page 98 of Love Making in the Kitchen)
