I’ve been trying to eat mostly vegan for awhile now, but I find my weakness is aoli and sour cream… I have to have something to slather on all my creations! So after trying a few cashew sauces from Pinterest, I have created this beauty and I pretty much add it to EVERYTHING! Bean & rice burrito? Yes. Tofu tacos? goes great. Chickpea not tuna salad sandwich? lay it on there!
I’ve gone with a half tofu / half cashew mix to keep the fat down and also the cost. I don’t know about US prices, but cashews in New Zealand are expensive!!
Give it a whirl and let me know what you think!
Cilantro Cashew Creamy Dip
Quick and easy
-1/2 cup cashews, soak in water for at least one hour before using, rinse
-1 clove of garlic
-170g/ 1/4 a block of soft tofu
-1/2 cup loosely packed of fresh cilantro
-1/2 cup of water
-1 tablespoon of nutritional yeast flakes (optional)
-Squeeze of lemon or lime juice to taste
-1 teaspoon of white vinegar
-dash of salt
- Soak the cashews in water at least one hour prior to mixing. Rinse cashews and add to blender
- Combine all ingredients in the blender
- Blend & serve