Organic cashew dip or cheese is so easy to make. It is a delicious, versatile, and an awesome dairy free alternative. Cashews contain wonderful fats and a natural sweetness that is so yummy. This dip literally just takes a few minutes to make, even with prep time, and a food processor is ideal.
A note about cashews is that they are usually never really raw. This is because cashews are in between two layers of hard shell that contains caustic substances, cardol and anacardic acid. The anacardic acid is a potential skin irritant and closely resembles urushiol oil found in the leaves of poison ivy. Needless to say it burns the skin. So either workers remove the shell by hand which is extremely laborious and requires special equipment, or what most cashew producers do is discard the cashew apple and steam the shell to release the urushiol from the nut and make it safe to eat. The steam would make them no longer raw. Of course when cashews are truly raw they much more nutritious but even more expensive.
So back to dipping. I love dips. Dip veggies, crackers, coconut oil tortilla chips, or just your finger straight in a dip and go mmmmmm. Dips can also be used as spreads or condiments in wraps, sandwiches, or even salad dressings. This cashew dip is multi-purpose for all those uses! Power packed foods like cashews can easily blend up in unique combinations to create whatever dip you like, and can then be eaten with other nutritionally and palate pleasing foods. A perfect combo really.
I used to make dips mainly for parties, but since having a family and raising kids, dips have become a staple in my home. They are an easy “healthy fast food” as I call it, that is ready to go in the refrigerator and can be pulled out quickly and easily for any hungry belly that is lurking about. This Organic Cashew Dip also keeps well in the refrigerator for 1-2 weeks. This dip usually doesn’t last longer than a week in our house! I don’t think it will in your house either.
[tasty-recipe id=”1971″]
