Vegan Curry Cashew Dip
This creamy curry flavored dip is made from cashews, vegan mayo and coconut milk. It's great on crackers, veggies or thinned as a salad dressing.
Servings 8
Calories 199kcal
Ingredients
- 1 cup raw cashews
- ¾ cup vegan mayonnaise
- ⅓ cup full fat coconut milk
- 3 tablespoons lemon juice or lime
- zest of one lemon or lime
- ½ teaspoon curry powder
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt (or to taste)
- ⅛ teaspoon white pepper
- stevia or monk fruit to taste
Instructions
- Shake the can of coconut milk.
- Put the cashews and mayonnaise into a blender on low speed (ice crusher) and blend until smooth. Add the coconut milk a little at a time to help the process along. If you do not have a high speed blender, then you will have to be patient and work the ingredients around the canister and pop the air bubble that may form at the bottom, like I do.
- Next, add the remaining ingredients. As the mixture warms from friction it will become looser. Taste and adjust seasoning.
- Enjoy this curry cashew dip as is or let it chill in the refrigerator. When chilled, it gets really thick! I think it tastes better the next day.
- Makes just over 2 cups with ¼ cup per serving. Serves 8.
Notes
Nutrition Facts
Vegan Curry Cashew Dip
Amount Per Serving
Calories 199
Calories from Fat 185
% Daily Value*
Fat 20.5g32%
Sodium 94mg4%
Carbohydrates 4g1%
Fiber 0.5g2%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Sodium: 94mg | Fiber: 0.5g | Calories: 199kcal | Fat: 20.5g | Protein: 2g | Carbohydrates: 4g