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| Description: | This is one of the jewels I picked up from Kurma Dasa. This phenomenal raw vegan dip is right up there in my top 5 dips of all time. This “chutney” originates from the South of India. It has a beautiful, rich, creamy texture – you will fool even the most dairy addicted foodie. This recipe is a quickie staple in my repertoire, and I have never had a disappointed snout. In fact, this would be one of my most requested and remembered recipes. | |
| Time: | 10 min (10 min to prepare, 0 min to cook) | |
| Meal type: | Dips & Spreads | |
| Ethnicity: | Indian | |
| Number of Servings: | 20 | |
| Ingredients: | ||
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1 cup raw cashews soaked for at least 4 hours 1/2 teaspoon lemon juice 1/2 teaspoon fine Celtic sea salt 1 piece of chopped fresh ginger – about 1.5cm piece 1 hot green chili – seeds and placental skin removed to get rid of the extreme hea 4 tablespoons filtered water, or more for desired consistency 2 tablespoons fresh cilantro/coriander |
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| Directions: | ||
| Put all of the ingredients except the cilantro and water into a food processor (to maintain a chunky consistency and pulse. If you add the cilantro into the food processor the mixture will turn green. Gradually add in the filtered water to achieve the desired consistency. A thick creamy dip requires only a little water. Pulse and open to scrape the sides of the carriage in order to mix thoroughly. 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! |
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| Notes: | ||
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