Ingredients
Equipment
Method
Soaking the cashews
- In a medium sized bowl, cover the raw unsalted cashews with warm water and let stand for 4 hours.
- After the 4 hours of soaking the cashews, rinse, drain, and set aside.
- Add oil to a medium sized skillet.
- Clean and slice up the shallot and garlic, add to the oiled skillet.
- Saute on medium-high heat with salt for 12 minutes or until tender and a light golden brown.
- Once the shallots are done, transfer half of this mixture into a food processor or a high speed blender, save the other half for serving.
- Transfer the drained cashews to a food processor with the sauteed shallots and garlic.
- Add water, vinegar, and smoked paprika to the cashew.
- Process for 5 minutes or until smooth.
- Remove the dip from the food processor into a serving bowl.
- Fold in half of the left over shallots from the skillet into the dip.
- Finish off by topping the dip with the last of the sauteed shallots, and serve.
Notes
How this creamy cashew dip can be served
Make a vegetable tray and surround this dip with all different types of crisp colorful veggies.
Slice some homemade specialty breads on a cutting board with the dip on the side.
Cook up your favorite pasta, top it with a dollop of this cashew dip, and serve.
A Creamy Cashew Dip in the center of a spread of different varieties of chips or crackers.