You won’t believe until you taste this dip how delicious and incredibly easy it is to make a dip at home, that too without using any dairy! Quick, easy, flavorful, creamy, and vegan cashew herb dip or spread. Not only do cashew nuts have lower fat compared to other nuts, it has heart-healthy monounsaturated fats. Ditch your cholesterol worries and go for it.
I have added dill leaves for more flavor. This is an optional ingredient.
Cashew nut – 1 cup
Garlic – 4 cloves
Water – 1/4 cup
Coconut oil / Extra Virgin Olive oil – 1 tbsp
Lemon juice – 1/2 tsp – 1 tbsp
Rosemary / Italian Herb mix – 1/2 tsp
Peppercorns – 8-10
Black salt to taste
Dill leaves – 2 tbsp (optional)
Soaking Time: 6 hours
Preparation Time: 10 mins
Makes – 1 – 1/2 cup
Soak the cashew nuts overnight or for 6 hours. Drain and rinse using a strainer. Keep aside. Put the cashew nuts in the mixer jar.
Place the garlic cloves (with the peels) on a pan on fire to roast them. You may roast them directly on fire also. Once they get roasted and soft, remove the peels. Add peeled garlic to the mixer jar.
Add the remaining ingredients; coconut oil, lemon juice, rosemary/Italian herbs, peppercorns and black salt into the mixer jar. Blend until smooth.
Transfer to a bowl.
Taste and adjust salt and seasonings.
Add finely chopped fresh dill leaves. Serve with crackers or spread on bread.
You can refrigerate the dip for a few days.
My mouth was watering when reading through the instructions. If I don’t have Italian seasoning, what is a substitute?
Ashwini, the Italian seasoning adds more flavor to the dip. Even if you make it plain, the roasted garlic and lemon juice will make it flavorful and tasty. You must be getting fresh dill at your place. So do add those. These make the dip taste awesome.