“I can open your eyes,
Take you recipe by recipe,
Dips and smoothies and salad dressings,
On a majic cashew ride.
A whole new wo-o-o-rld,
A dazzling place I never knew. . . ”
OK, I promise I’ll stop now. I just couldn’t help it! Aladdin’s song has been going through my head ever since I discovered the joys of cashew cream. And this Creamy Green Onion Dip is surely just the tip of the iceburg when it comes to recipe possibilities; creamy dessert toppings, dips, creamy salad dressings, ice cream, smoothies, I mean the list goes on!!
Thank goodness for the genius who first discovered this stuff. I wonder who did? I’ll have to look into that. . .
So this dip is surely the first of many cashew cream recipes to come! I avoid using unfermented soy due to its estrogenic properties and my daughter is allergic to coconut and eggs. So this has really made it difficult to find any type of creamy ingredient for recipes.
1 c. raw cashews soaked over night
1/2 c. water
2 T. fresh lemon juice
2 T. vinegar
2 T. chopped onion greens (scallions, sweet onion greens, leeks, anything will do!)
1 t. chopped fresh dill
1 t. chopped microgreens or fresh parsley (I used mustard greens)
1 large garlic clove OR 2 garlic scapes
1 t. salt
1/4 t. black pepper
Combine all ingredients in a blender and blend the heck out of it!
Allow to sit in fridge for several hours (preferably over night) so that the flavors blend.
Serve with fresh veggies! It tastes wonderful with roasted cauliflower too! I decided to be unconventional and include these on my relish tray. 🙂
- chew the cashew (foodskool.wordpress.com)
- Tzatziki Sauce (Using a Cashew Base) (survivingthefoodallergyapocalypse.wordpress.com)