My cashew cheese dip is an absolute winner, not only is it vegan. Its cheap and easy to make. A great addition to your next sandwich, mezze plate or crudités. As a few of you may know I am such a raw cashew fan! The cashew is an absolute god-send in terms of nutritional benefits.
Cashews contain the amino acid tryptophan which is the chemical that helps to make serotonin – the happy hormone, which helps maintain feelings of wellness, positivity and just general good vibes! I like to think of them as nature’s very own anti-depressants.
Serotonin is a crucial hormone to help support our digestive system. Cashews are also a solid source of magnesium which enables healthy nerve function. They are known to be a good anti-inflammatory, anti-viral and an antioxidant.
Get these into your system when you can. Perfect for in between meal snacks.
I love my version of cashew nut dip which I have tweaked over time. Its healthy, light and goes really well with crackers, cucumber slices, carrot sticks and celery. The only problem is you might devour the whole pot.
Makes one 150g Pot of dip
1 Cup Raw Cashews, soaked overnight and drained
1/2 Coconut Oil
1 Lemon Juice
1 Tsp Dijon Mustard
1/2 Tsp Apple Cider Vinegar
1/8 Cup Water
1 Tsp Maldon Sea Salt
1 Tsp Ground Pepper
- Make sure you soak the cashews the night before you make the cheese dip. In a food processor add all ingredients and blitz until a desired consistency. I liked mine slightly rough still.
- Pop mixture in bowl or jar with lid and place in fridge a few hours before serving.