Creamy cashew-avocado dip
Community member
"I've been bringing this dip to every party, every barbecue, and every brunch for years, and again and again I'm asked for my secret recipe. That alone is a testament to how awesome and versatile this dip is. It's great to dip nachos in, but can also be used as a pasta sauce or simple bread spread. A little tip? Feel free to experiment with the amount of ingredients! For my part, I often will leave out the lemon and take a little more soy sauce. #stayhomekeepcooking"
Difficulty
Easy đź‘ŚIngredients
Utensils
knife, 2 bowls, cutting board, nonstick pan, immersion blender
Step 1/2
- 4 avocados (ripe)
- 120 g cashews
- 2 clove garlic
- 12 tbsp soy sauce
- 2 tsp lemon juice
- knife
- bowl
- cutting board
- nonstick pan
Fry the cashews in a dry frying pan. Halve the avocados and transfer flesh to a bowl. Roughly chop the garlic and add to the bowl with the avocados. Add the soy sauce and lemon juice.
Step 2/2
- salt
- pepper
- water
- chili flakes (for sprinkling)
- immersion blender
- bowl
Put the toasted cashews into the bowl. Season with salt and pepper and add a little water. Use a hand blender to blend until creamy and smooth, adding more water as needed. Garnish with chili flakes, open a bag of nachos, dip and enjoy!
