This dip is low-carb (less than 20 grams of carbohydrate per serving), dairy-free and gluten-free.
"This delicious dip is high calorie since it's made from cashews, and it doesn't skimp on flavor!" Kevin Curry of FitMenCook says. "For snacking, I recommend enjoying it with fresh vegetables such as celery, carrots, and mini sweet bell peppers. You can also use this dip as a delicious sandwich spread or salad dressing and even in place of sour cream on a baked potato."
Pro Tip: Nutritional yeast gives this recipe a nutty, subtle cheese flavor without adding dairy products. It's a vegan ingredient staple that's crossing over into mainstream cooking. Try it out to see if it's something you'd like to begin incorporating into your diet.
Adapted from "Fit Men Cook" by Kevin Curry. Copyright © 2018 by Kevin Curry. Used with permission by Gallery Books. All rights reserved.
- 1 ½ cups raw cashews
- 1 clove garlic
- 2 whole or 3 tablespoons chopped chipotle peppers in adobo
- ¼ cup unsweetened almond milk, vegetable broth or canned coconut milk
- ¼ cup unsweetened nutritional yeast
- 1 lemon, juiced, plus more juice for garnish
- Sea salt and black pepper, plus cracked pepper for garnish
- Sliced green onions, for garnish
Soak the cashews in water in a large bowl for 3 to 4 hours in the refrigerator. Drain, then add cashews to a food processor or high-powered blender.
Add remaining ingredients to the food processor or blender (except for any garnishes) and blend until smooth, 3 to 5 minutes. Thin the mixture with broth, milk or lemon juice 1 tablespoon at a time to reach the desired consistency. Season to taste with salt and pepper.
Serve immediately or refrigerate an hour or two beforehand. Refrigerate in an airtight container for up to 4 days or in the freezer for up to 1 month.