Vegan Lemon-Dill Cashew Dip
Date: Jul. 22nd, 2019 - 1:00 PM
Ingredients
2 cups raw cashews
¼ cup extra-virgin olive oil
½ cup warm water, divided
2 tablespoons lemon juice
2 tablespoons tahini
4 cloves garlic, peeled
1 teaspoon salt
½ teaspoon ground pepper
¼ cup coarsely chopped fresh dill, plus sprigs for garnish
2 tablespoons capers, drained, plus more for garnish
Pickled shallots for garnish
Preparation
- Place cashews in a bowl and add warm water to cover by 1 inch. Let soak for at least 5 hours or overnight.
- Drain the cashews and transfer to a high-powered blender. Add oil, ¼ cup water, lemon juice, tahini, garlic, salt and pepper. Process for 2 to 3 minutes, adding more water, 1 tablespoon at a time, until creamy. Add dill and capers; pulse 5 to 6 times to incorporate.
- Transfer the dip to a serving bowl. Garnish with dill sprigs, capers and/or pickled shallots, if desired.
