Now, there’s a little backstory to this recipe. It was 2017 and I was experimenting with several recipes because at the time, every time I saw a recipe, I said to myself, “I know I can make that”. One day I purchased a large container of cashews, which happens to be the base for several vegan recipes and went back home and made Seitan Jackfruit BBQ ribs and Cashew Mac and Cheese.
It came out so good that I was looking for the next seitan and cashew recipes I could make. A few days later, I decided to soak cashews and I figured I was going to find a recipe by the time they were done soaking. But I ended up getting incredibly busy and wasn’t able to make anything for days because I was out of the house before the sun came up and home long after it went down. So instead of soaking overnight, then soaked for 3 nights. I finally caught a spare moment and was finally able to use it. I decided I was going to make my own recipe for a dip, and when I tried it, I got a pleasant surprise to find out that the overly soaked cashews had slightly fermented and created a tangy flavor that was complimentary to the savory flavor and tasted like a real cheese dip. I figured out how to get a similar flavor without the fermentation. Check it out!
- 2 cups of Cashews Soaked Overnight or Boiled for 30 minutes
- 1/4 cup Nutritional Yeast
- 2 Tbsp Pure Raw Apple Cider Vinegar or Juice from 1 Lemon (Optional)
- 1 tsp Cracked Black Pepper
- 1 Clove of Garlic or 2 tsp of Minced Garlic
- 1 tsp Extra Virgin Olive Oil
- 1 1/2 cup of Washed Kale
- Salt to Taste
- 1 1/2 cups of Water; Add to desired thickness
- Soak or boil your cashews until soft
- Mince your clove of garlic and wash your kale
- In a pan raised to medium heat, add olive oil, minced garlic, and kale and saute.
- Take your softened Cashews, Nutritional Yeast, Black Pepper, Salt, Lemon Juice or Apple Cider Vinegar, and Water, and blend until completely smooth.
- Add your Sauteed Garlic Kale and fold into Cashew Dip
- Enjoy with Chips, Crackers, or even as a spread on a sandwich!