Smoky Cashew Dip

Smoky, Spicy Cashew Dip
Serves 4
A smoky, vegan, dairy-free dip or sauce that's 100% ageless. Inspired by and adapted from Alex Stupak's dip at his New York restaurant Empellón Taqueria.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 cup raw cashews
  2. 2 canned chipotle chiles in adobo, drained, seeded
  3. Dash of cumin
  4. 1 teaspoon Spanish smoked paprika
  5. 1 tablespoon fresh lemon juice
  6. ¾ cup (or more) of water
  7. Sea salt, to taste
Instructions
  1. Arrange cashews in a single layer on a cast iron skillet and toast them at medium heat till they are golden brown. About 10 minutes. Let cashews cool.
  2. Purée cashews, chiles, spices, and 3/4 cup water in a blender, adding water by the tablespoon, if needed, until smooth. Add about a tablespoon of lemon juice. Season with salt. This sauce will keep for about a week.
Notes
  1. This can be spicy, depending on the type of adobo chiles you use. And I often double the recipe, especially if you’re smoking the cashews over soaked wood chips. Sometimes I’ll skip the roasting/smoking of cashews and use them raw for a quick, spicy sauce. It’s good, quick, and easy. And it works well on black beans and rice or grilled salmon.
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