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Alright, don’t linger, let’s task this raw vegan cilantro cashew dip formula with 7 substances which are absolutely easy to receive, and we have to process them at the very least through 8 methods. You should devote a while on this, so the resulting food could be perfect.
Ingredients requirements of Raw Vegan Cilantro Cashew Dip:
- Take 2 cups of Cashews Raw
- You need 4 of Avocado Small
- Prepare 20 of Limes Juiced
- Prepare 1 of Shallot Diced
- Need of Pasilla pepper Roasted or California green
- You need - Cilantro
- Prepare - Salt
Raw Vegan Cilantro Cashew Dip start cooking:
- Thouroughly clean cashews by rinsing and soaking them in warm water. Keep repeating until the water is clear, cashews can be very dirty. I rinse and repeat at least 4 or 5 times.
- Soak over night in drinking water. They will expand quite a bit so make sure to leave room for them to grow, maybe two parts water and one part cashews.
- Chop and squeeze fresh lime juice into an air tight container, I use a lime squeezer.
- Dice shallot and let soak in lime juice, cover and set aside for at least 20 min.
- Using a food processor blend cashews and avocado until creamy. Add water as necessary, I used about 1/4 cup water.
- When the cashew and avocado mixture is creamy, add roasted pepper, shallot, lime juice mixture and sea salt.
- Add cilantro last.
- Serve chilled with sliced yellow, red and green bell peppers and baby carrots.
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