Prep time: 3 hours. Cooking time: 10 mins.
- 3 cups of cashews, soaked for 3-4 hours in enough warm, filtered water covered
- Juice of 1 ½ lemons or limes
- 4 tbs diced red onion
- 2 tbs Extra Virgin Olive Oil (EVOO)
- 7 pinches of Himalayan Salt
- ⅔ cup chopped parsley
- 2 tbs garlic powder (or 4 fresh, minced garlic cloves)
- ¼ orange bell pepper, chopped
- ½ avocado
- ½ cup coconut milk
- 1 tsp smoked paprika
- Pinch of cayenne pepper (optional if you like dips on the spicy side)
- Rinse soaked cashews well.
- Put cashews into a food processor.
- Add lemon juice, red onion, EVOO, salt, parsley, garlic, paprika, and (optional) cayenne.
- Pulse on high for about 30 seconds.
- Add bell pepper and pulse, scrape down sides to incorporate, and repeat until smooth.
- Add avocado and coconut milk and turn on high until well combined and smooth.
Cashew dip can be used not only to dip vegetables like carrots, bell peppers, cucumbers, or radishes. You can also use it on rice or bean crackers and on sandwiches or wraps. The cashews contain phytic acid, which needs to be broken down by soaking in filtered water in order for our bodies to fully absorb all the nutrients from the legume. Cashews are a great source of healthy fats and magnesium. Avocados are also full of healthy fats, along with magnesium, vitamin B-6, vitamin C. This recipe uses parsley, which is a potent antioxidant. Enjoy knowing you’re feeding your body clean and powerful food.
By Amanda Lucas and Claudia Vincent