Photo: Ernest Porzi
Creamy Raw Vegan Cashew Dip Recipe
7 ingredients
1 small bowl
openrecipes
This is one of the jewels I picked up from Kurma Dasa. This phenomenal raw vegan dip is right up there in my top 5 dips of all time. BIG statement. But true...
Estimated Nutrition (whole recipe, rough)
180
Calories
6g
Protein
13g
Fat
14g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup raw cashews soaked for at least 4 hours
- ½ tsp lemon juice
- ½ tsp fine Celtic sea salt
- one piece of chopped fresh ginger – about 1.5cm piece
- 1 hot green chili – seeds and placental skin removed to get rid of the extreme heat
- 4 Tbsp filtered water, or more for desired consistency
- 2 Tbsp fresh cilantro/coriander
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes