Dips are such a great way to enjoy your veggies! This is one of my favorites, and it's so easy to do. You can make it raw or roasted. Dip veggies, or spread on your favorite crackers. Either way, its a crowd pleaser.
The difference between these 2 recipes is time and time! Raw will take a lot more time, but if you prefer your dip to not be cooked, then the description is to the right!
The difference between these 2 recipes is time and time! Raw will take a lot more time, but if you prefer your dip to not be cooked, then the description is to the right!
| Roasted: 2 cups Raw Cashews, we will roast 2 large Onions 1/4 pinch salt 3 Tbs. Olive Oil 3 Tbs. Balsamic vinegar(I really like to use flavored ones. Fig is my preferred) 3 Tbs. Sweetener like coconut nectar or date syrup 1 Tbs. Sea Salt 1/4 cup water  1. Place all the ingredients except water into a saute pan and saute on med low flame until the onions are golden and gooey. Add water during the browning just to make sure they don't burn.  While your sauteing, place your cashews on a sheet pan and Bake at 350 degrees for 10-15min or until golden and aromatic. | Raw: 1 1/4 cup Raw Cashews, Soak for 2-8 hours 2 large Onions 1/4 pinch salt 3 Tbs. Olive Oil 3 Tbs. Balsamic vinegar 3 Tbs. Sweetener like coconut nectar or date syrup 1 Tbs. Sea Salt 1/4 cup water  1.Thinly slice your onions into half moons and toss in a bowl with the rest of the ingredients. Let sit for 1-2hours to marinate. Then drain and place in dehydrator at 115 for 5-6 hours. Save the marinade for the blender. |
Now, follow the same directions for either roasted or raw.
Separate your onions in half.
one half will go in the blender and the other will either be garnish or mixed in to the final product.
(Don't be alarmed if you have more onions than in this picture. I made a small batch this day)
one half will go in the blender and the other will either be garnish or mixed in to the final product.
(Don't be alarmed if you have more onions than in this picture. I made a small batch this day)
Blend your cashews with all the ingredients (except half of the onions for garnish.
You want a thick pate, not a pourable texture, so add a little water if needed. This is best accomplished with a food processor or the type of blender that I have called the Nija. It has 6 blades as opposed to just on the bottom like traditional blenders, so it acts like a food processor.
You want a thick pate, not a pourable texture, so add a little water if needed. This is best accomplished with a food processor or the type of blender that I have called the Nija. It has 6 blades as opposed to just on the bottom like traditional blenders, so it acts like a food processor.
Pour into your serving or storage bowl and either top with the remaining onions or stir them in.
YUMMMMMMMmmmmmmm!
One of my cracker recipes to come soon...
YUMMMMMMMmmmmmmm!
One of my cracker recipes to come soon...
