This super versatile dip is phenomenal and nutritionally dense. Smoky charred jalapeno, bright lemon and creamy cashews make this vegan ranch a family favourite.
How to Use Cashew Dip:
I am still exploring the endless possibilities of ways to eat it, so far the winners have been using it as a dip with crudite, a spread for crackers or breads, a topping for your tacos, using it as a dip for roasted potatoes, a dip for pizza crust, a sandwich spread, as a pasta sauce, or using it as a salad dressing. You can put it on anything! Let me know what your favourite uses are in the comments below!
Ingredients (makes 2 cups of dip)
- 1.5 cup unsalted cashews (soaked 1-4 hours to soften)
- 1/4 cup olive oil
- 2 large jalapeno peppers charred
- 3 scallions charred
- 2 cloves of garlic
- juice of one lemon
- 1/2 cup loosely packed fresh dill
- 1/2 cup loosely packed parsley
- salt and pepper
- splash of water to create desired consistency
- Soak cashews and set aside 1-4 hours. Allowing them to soften creates a creamier dip.
- On broil place jalapenos in oven turning every 5 minutes for 10-15 minutes. Watch closely to ensure they do not burn. You want them a little blistery and tender to give a smokey flavour.
- Char scallions under broiler for 3-5 minutes.
- Remove stems and seeds from jalapenos and scallions.
- Add all ingredients: strained cashews, jalapeno, scallion, herbs, lemon juice, olive oil, and garlic to your blender. Add salt and pepper and blend until smooth. Add a splash of water if consistency is a bit thick. TIP: To keep your leftover herbs fresher longer, wrap them in a beeswax wrap and place in the fridge. Order one of our most popular beeswax wrap sets: The Classic Kitchen Set
- Transfer to a container and put it on everything! This dip can be stored in your refrigerator up to a week.
Tips and Tricks
In non-arctic months I char my jalapenos on the grill however considering it's January in Canada, I put them under the broiler turning them every 5 minutes until they are tender inside and a little blistery outside. At the last round (15 min = 3 rounds) I added scallions for the final 5 min.
Why do I need to soak cashews?
Soaking your cashews beforehand will create creamy texture for dip. It also helps your body absorb more nutrients from the cashew! You may be temped to oversoak them but this could create a bitter taste. Since they are a soft nut they only need to be soaked for 1-4 hours.
What can be used to replace cashews in the recipe?
If you don't have cashews around the house but you want to make this recipe, you can easily replace them with pine nuts, hazelnuts or almonds.
If using pine nuts as a substitute, soak them for 2-4 hours. If you're using almonds or hazelnuts, you can soak them for 8 hours since they are a harder nut.
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