Cashew Curry Dip

I love hummus, or I used to love it before the ketogenic life. Now I abstain from legumes of all kinds and so I often find myself looking for something to dip my veggies in and come up short.

My search is finally over!

Not too long ago, I tried a cashew curry dip and it was love at first bite.

I've been wanting to attempt it on my own and today I put on my big girl pants and got down to business. I'm happy to say that it was a huge hit: This is something I could make for parties or just to have in the house as a go-to snack with any number of cut-up veggies.

This literally took all of 10 minutes to make and that included cutting up celery to dip. I have to admit that I ate a good bit of it straight off of the spatula.


Cashew Curry Dip

Ingredients

  • 1 ½ cups raw cashews
  • ½ cup + an additional ¼ cup coconut milk
  • juice of 1 lime
  • 1 tbl olive oil
  • 4 cloves of garlic
  • ¾ tsp Himalayan pink salt
  • ¼ tsp-½ tsp curry powder
  • optional cayenne pepper

Instructions

In a food processor or blender, add cashews and ½ cup of coconut milk. Mix until the nuts and coconut turn into a thick paste.

Add olive oil, lime, garlic cloves, ¼ tsp of curry powder and blend well. If it’s too thick, add up to an additional ¼ cup of the coconut milk.

You’ll need to stop it a few times and use a spatula to scrape the sides and bottom of the processor to get all of the spices and garlic to mix in.

If you aren’t afraid of heat and love curry like I do, go for the additional ¼ tsp of curry and add a few dashes of cayenne pepper.

It’s good to eat immediately but it’s even better if you can get it to the refrigerator before eating it all.