"No one realizes how beautiful it is to travel until he comes home and rests his head on his old, familiar pillow." ~Lin Yutang

Friday, September 30, 2011

cashew dip/spread

this is that spread that the family with allergies used instead of ketchup/mustard/mayo/cheese. 

1 cup raw CASHEW NUTS
2 tablespoons cold-pressed OLIVE OIL
2 tablespoons WATER
... 1-1/2 tablespoons LEMON JUICE
1 teaspoon SEA SALT (or to taste)
1 teaspoon PAPRIKA
1/4 teaspoon TURMERIC


Soak cashews in salted water 4-6 hours, rinse and drain.

Add all ingredients to a high-powered blender or food processor and blend on high until super smooth, scraping sides as needed. You may add additional water, one tablespoonful at a time, to adjust consistency to your liking.
1.)  watch the salt!  it's very easy to overdo it so start with 1/4 tsp. and add more as needed.
2.)   if you use a blender, make sure you put in the water, start it, then add the nuts a little at at time or some of them will get stuck at the bottom.   the food processor is easier.

  1. atch the salt! It's very easy to overdo it so I always start with 1/4 tsp and then add as needed.

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