I came up with this Lemon Cashew Dip when I was actually thinking about making a satay but didn’t have the right ingredients. What I came up with instead is creamy, citrusy and a new firm favourite in our house; it’s a similar consistency to hummus but it is a lot more moreish.
I don’t think there is anything better than the smell of cooking cashew nuts, and when you combine the hot cashews with the zingy lemon, you get the most wonderful flavour and our entire home fills up with such a satisfying scent. We always have cashew nuts in our cupboards, they are a staple for us (TOP TIP: buy them in bulk and store them in air tight jars out of direct sunlight and they will last for ages) and the good thing about this recipe is that you don’t have to soak the cashews overnight first, as is the way for many other cashew sauce recipes.
100g toasted or roasted plain cashews
Juice of 1-2 lemons
1 teaspoon pepper, turmeric, garlic powder
2 teaspoons Engevita yeast flakes, paprika
Splash of water
Add everything to a food processor and blend till it reaches a thick but butter consistency
This dip works exceptionally well with crispy chilli fried tofu or as a snack with boiled broccoli, raw carrots or toasted pitta breads. It’s a great dip to make to take to a party and it also makes for a great gift – just decant some into a nice jar and you have a wonderful Hostess or Birthday gift ready to go.