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Saturday, August 18, 2012

cashew dip recipe


Another recipe posted for FoodFeed Blog
this is a simple raw food staple made from cashew. very addictive.
I use it as what you would with cream cheese. goes well with crackers, vegetable sticks, stir in with cooked or raw vegetable pasta or even with soups. Endless options.
Enjoy!
Cashew dipRecipe by Yoko Inoue, photography by Adrian Lander and styling by Adair 
Ingredients2 cups cashew, soaked for minimum 3 hours to overnight1 tsp probiotic powder ( I use Ethical Nutrients Inner health dairy free powder)1 tbs shiro miso1/3-2/3 cup water
Blend all the ingredients above in a a blender transfer into a cheesecloth and leave the mixture at the room temperature for a few hours to overnight.
Divide the mixture into three. You can experiment with different flavouring but for this recipe I have added the following.
HERB1/2 tsp spring onion1/4 tsp lemon juice1/4 tsp salt1 tsp basil (dry)1 tsp thyme (dry)
GARLIC & PAPRIKA1/4 tsp lemon juice1/4 tsp nutritional yeast1/2 tsp minced garlic1/4 tsp salt
AU POIVRE1/4 tsp minced garlic1/8 tsp nutmeg (grounded)1/2 tsp salt1 tsp cracked black pepper
Cashew dipRecipe by Yoko Inoue, photography by Adrian Lander and styling by Adair 
Ingredients
2 cups cashew, soaked for minimum 3 hours to overnight
1 tsp probiotic powder ( I use Ethical Nutrients Inner health dairy free powder)
1 tbs shiro miso
1/3-2/3 cup water
Blend all the ingredients above in a a blender transfer into a cheesecloth and leave the mixture at the room temperature for a few hours to overnight.
Divide the mixture into three. You can experiment with different flavouring but for this recipe I have added the following.
HERB
1/2 tsp spring onion
1/4 tsp lemon juice
1/4 tsp salt
1 tsp basil (dry)
1 tsp thyme (dry)
GARLIC & PAPRIKA1/4 tsp lemon juice
1/4 tsp nutritional yeast
1/2 tsp minced garlic
1/4 tsp salt
AU POIVRE1/4 tsp minced garlic
1/8 tsp nutmeg (grounded)
1/2 tsp salt
1 tsp cracked black pepper


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