Cashew And Miso Dip Raw Food Recipes

CREAMY CASHEW JALAPEñO DIP

Steps:

• Cover the cashews with cold water by 1 to 2 inches in a medium saucepan and bring to a boil. Cook until the cashews are doubled in size, about 15 minutes. Remove from the heat, drain and rinse.
• Put the cashews in a blender or food processor along with the cilantro, 1 jalapeño, the garlic, 1 cup water, the lemon juice and 1 tablespoon salt. Blend until creamy and smooth. Add more salt, jalapeño and/or lemon juice to taste and reblend if necessary.
• Refrigerate the dip until cold. Serve alongside crudités and/or tortilla chips. Provecho!

CASHEW AND MISO DIP (RAW FOOD)

Steps:

• In a blender, place cashew nuts and water and blend until it becomes creamy and smooth.
• Add miso, vinegar, and honey and blend again.
• Infuse love and serve with any vegetables you like.

VEGAN CASHEW RANCH DIP

Steps:

• Bring a pot of water to a boil; add the cashews and boil for 20 minutes. Drain and rinse with cold water to cool them off.
• While the cashews are boiling, add miso paste, lemon juice, vinegar, and 3 1/2 tablespoons water to a blender cup and set aside.
• Combine mayonnaise, parsley, dill, mushroom powder, garlic powder, onion powder, and pepper in a mixing bowl with a whisk; it will be very thick. Transfer to the refrigerator until cashews are done boiling.
• Once the cashews are boiled and rinsed, add them to the blender cup and blend until very smooth.
• Combine the blended cashew mixture into the mayonnaise mixture and whisk to combine.

ONION DIP (RAW VEGAN)

Steps:

• Blend macadamia nuts, 3/4 cup water, sea salt, and garlic until smooth and creamy. If needed add more water so it blends. Thicker is better but it should still be completely blended.
• Place in bowl and fold in onions, mix gently, and chill. Top with chives if using. Enjoy with veggies, crackers, or as a spread on sandwiches!