Creamy Ginger Cashew Dip

This is a beautiful vegan dip that could just as easily be served as a sauce over a veggie and rice dish. I roasted a bunch of broccoli and used it as a dip. The ginger is refreshing and the cashew creme is super-smooth.

Creamy Ginger Cashew Dip

Another easy recipe from "Run Fast. Cook Fast. Eat Slow.", this dip could just as easily be served as a sauce over a veggie and rice dish. I roasted a bunch of broccoli and dipped it into this beautiful vegan spread. The ginger is refreshing and the cashew creme is super-smooth.
Prep Time1 hr 5 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Vegan
Keyword: dairy-free, ginger, sugar-free, wheat-free, Whole Life Challenge
Servings: 8
Calories: 184kcal

Ingredients

  • 1 cup raw cashews
  • 1/4 cup fresh lemon juice
  • 2 tsp grated fresh ginger
  • 1 tbsp extra virgin olive oil
  • 4 tsp soy sauce gluten-free

Instructions

  • Pour boiling water over the cashews to cover and allow to soak for 1 hour.
  • Pour the cashews, the soaking water, and all other ingredients into a blender and mix until completely smooth.
  • Serve immediately or store in an airtight container in your fridge for up to 5 days. You can freeze the sauce, too.

Notes

If you’ve seen any of our weekly meal plans, you’ve noticed that not a week goes by that we don’t use something from “Run Fast. Cook Fast. Eat Slow.” as our inspiration. This book is amazing! For this particular recipe, I left out the 2 cloves of garlic called for in the book.
Cashews can be expensive, so if you can, buy them in bulk. Conventional are cheaper, but if you prefer organic (I do), here’s a link.
 

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