A savoury rich blend of cashews and sundried tomato. This creamy recipe is addictive, increasing its allure with every bite.
If you don't want cashews, look at this tangy variation which omits them.
The chili is optional and one teaspoon can make for a fairly spicy dip, depending on the source of the chili flakes. Gladly, if you have a fresh chili pepper handy, use that instead.
I went through several variations of this recipe before settling on these ingredients. The novel flavour made it challenging to find the right balance. Variations will come, with this remaining the hearty, full-bodied dip.
We ate this with fresh vegetables, carrots and cucumbers, though it’s strong enough to work as spread for crackers or bread.
Note that sun-dried tomatoes are usually sold in a salted form, as are roasted sunflower seeds, if you aren't roasting them on your own. Check the ingredients, and if they contain salt, only add more salt to the mix later if it's not enough already.
Cashew and Sun-dried Tomato Dip
70 g ³⁄₈ cupCashews
120 g 120 mLWater
100 gSun-Dried Tomato
50 g 17 teaspoonDry RoastedSunflower Seeds
40 g 9 teaspoonextra virginOlive Oil
1 teaspoonChili Flakes (optional)
2 teaspoonNutrtional Yeast Flakes
- Soak cashews in water at least four hours.
- Put all ingredients into a blender, using the smallest juicing container if you have one.
- Blend until the desired consistency is reached. If it is too thick, and not blending, add a bit more water and fold in the sides with a spatula.