Paprika & Garlic Cultured Cashew Dip

Paprika & Garlic Cultured Cashew Dip

INGREDIENTS

  • 2 cups of raw organic cashews (soaked in a mix of coconut yoghurt and coconut water kefir, just enough to be able to cover the cashews)

  • Juice of 1/2 - 1 lemon

  • 1-3 Tbsp brain octane oil (or you could use olive oil or some other beautiful cold-pressed oil)

  • Salt and pepper to taste

  • 1-2 cloves of garlic

  • ½ - 1 chilli or 1 tsp cayenne pepper (optional)

  • ½ - 1 tsp turmeric powder

  • 1/2 - 1 tsp paprika powder 

INSTRUCTIONS

  1. Soak the cashews in the coconut yoghurt and coconut water kefir for 24 hours.

  2. Strain the cashews from the liquid but don’t throw it away.

  3. Add the soaked cashews and the rest of the ingredients to a high quality blender, food processor or thermomix. Start with ½ cup of the saved liquid.

  4. Place the lid on and blitz until well combined and creamy. You may need to scrape down the sides of the bowl a couple of times. Keep adding small amounts of the liquid until you reach your desired consistency. 

  5. When ready, taste the dip and adjust to your own taste buds, add more lemon juice, chilli, garlic, salt and/ or pepper.  

  6. Pour into a bowl or glass jar and store in the fridge (make sure to leave plenty of room at the top as it will continue to ferment in the fridge). 

Serve with veggie sticks, seedy crackers, with poached eggs and spinach, mix through salads and more. 

Paprika & Garlic Cultured Cashew Dip