Creamy Cashew Dip
Makes 3 cups
Dive into the world of delectable vegan delights with our featured recipe – Creamy Cashew Dip from Fermenting Made Simple by Emillie Parrish. This irresistible dip offers a rich and creamy texture that’s sure to win over taste buds. A favourite at family gatherings, particularly adored by Emillie’s husband Brad, this dairy-free and egg-free creation is not only a party-perfect crowd-pleaser but also a fantastic vegan option for holiday potlucks, ensuring freshness even when left out for a few hours. Elevate your vegan potluck game and savour the flavour revolution with every dip!
1 cup (250 mL) chlorine-free water
½ cup (125 mL) vegetable oil
2 Tbsp live miso paste
3 Tbsp apple cider vinegar
3 Tbsp tomato paste
2 green onions, finely diced
½ tsp garlic powder
½ tsp salt
½ tsp ground black pepper
RECIPE
- Soak the cashews in the water for 1–2 hours. (They soften really quickly.) Drain the cashews then place them in a blender or food processor with the oil and miso. Pulse until you have a smooth purée.
- Pour the mixture into a 3-cup (750 mL) glass container or jar for fermenting. Put a lid on the container and stash it in a cupboard to ferment for 24 hours.
- The next day, mix in the vinegar, tomato paste, green onions, and garlic powder. Season with the salt and pepper. Taste and adjust the seasonings as needed. The exact amount of salt required will depend on the saltiness of the miso.
- Store the dip in the fridge and use within 2 weeks.
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Recipe from Fermenting Made Simple by Emillie Parrish. Copyright © 2022 by Emillie Parrish.