-
100
g
raw cashew nuts
non salted, non grilled
-
70
ml
water
-
2
tsp
apple cider vinegar
-
2
tbsp
lemon juice
-
1
tbsp
olive oil
-
1/2
tsp
Dijon mustard
optional
-
1
mejdool date
-
½
tsp
rock salt
Garnish
-
fresh parsley
-
fresh dill
-
Pinch
of black pepper
-
Pinch
of cayenne pepper
-
1
cucumber
-
1
carrot
-
1
tomato
-
1
radish
-
Preferably the night prior, soak your cashews in cold water or at least 2 hours prior to preparing your dip
-
Then sift, rinse and get rid of the water
-
Remove the seed from your mejdool date
-
Soak your mejdool date 3 minutes in hot water to soften (if it is too hard)
-
In your blender, add the ingredients mentioned above (minus the garnish/toppings)
-
It can take up to 5 minutes to really get a smooth consistency, so keep mixing!
-
Garnish with some fresh herbs and accompany with a side of veggie sticks or whole grain bread or crackers
-
Suggestion: In winter, it is also nice to accompany this dip with roasted veggies instead of raw veggies, it is more comforting/warm
