Creamy Raw Cashew Dip
1 cup raw cashews, soaked for at least 4 hours
1 hot green chili, seeds and placental skin removed to get rid of the extreme heat
1 (1.5 cm) piece ginger, chopped
1/2 teaspoon lemon juice
1/2 teaspoon fine Celtic sea salt
1/4 cup filtered water, or more for desired consistency
2 tablespoons fresh cilantro or coriander, minced
1. Except for the water and cilantro, put all of the ingredients into a food processor; pulse to combine, but maintain a chunky consistency. (If you add the cilantro into the food processor the mixture will turn green.)
2. Gradually add in the filtered water and pulse to achieve the desired consistency, scraping the sides. (A thick creamy dip requires only a little water.) I continually taste as I pulse, to get just the right blend of flavors. I often keep adding salt, ginger and lemon juice until I get it just right!
3. Transfer to bowl and stir in cilantro. Give this cashew creation your own personality – you won’t be disappointed.
Source of recipe: Published here courtesy of Kurma Dasa.