Creamy cashew-avocado dip

Based on 3 ratings

Eva

Community Manager at Kitchen Stories

“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 👌
10
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
avocadoes (ripe)
60 g cashews
1 clove garlic
6 tbsp soy sauce
1 tsp lemon juice
salt
pepper
water
chili flakes (for sprinkling)

Utensils

  • knife
  • 2 bowls
  • cutting board
  • nonstick pan
  • immersion blender
  • Step 1/2

    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.
    • avocadoes (ripe)
    • 60 g cashews
    • 1 clove garlic
    • 6 tbsp soy sauce
    • 1 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!