This cashew based dip is smooth, creamy, and perfectly tangy with a hint of heat from the pickled jalapeños. If you’re avoiding legumes or are simply interested in expanding your dip repertoire you should give this a try!
If you don’t have any fermented jalapeños on hand, try store bought pickled jalapeños. If you’re not into spice, then use more sauerkraut in place of the jalapeños. I have used a my hand blender as well as my food processor and have achieved great results with both.
Spread it on a sandwich, use it as a dip for crackers and veggies, or dollop it on your pizza in place of cheese!
Jalapeño Cashew Dip
yields: about 1 cup**
- 1 1/2 cup Raw Cashews, soaked overnight (or at least 4 hours)
- 1/4 cup Sauerkraut (drained)
- 1/4 cup Fermented jalapeños (or pickled jalapeños) drained
- 1/4 cup Yellow onion, chopped
- 2 Tbsp. Nutritional yeast
- 1 Tbsp. Lemon juice
- 1 Tbsp. Apple cider vinegar
Place cashews in a bowl or jar and cover with cold water. Leave on counter to soak overnight (or at least 4 hours). Drain and rinse.
Blend all ingredients until smooth. If it is too thick I like to thin with some sauerkraut or fermented jalapeño liquid.