Herb Cashew Dip — Nisha Malani

A delicious go-to dip! It’s my new “put this on everything” sauce. Healthier than Peruvian Aji, aka Pio Pio green sauce (which I dream about every night), but JUST as satisfying. It takes a whopping 30 seconds in the blender to whip it up - an easy dip for roasted veggies, salads, chicken, and even a great topping to dress up latkes (I know, random). Truth is, I’ve been finding multiple ways to sneak this dip into meals and it enhances the dish every time.

½ cup Cashews
1.5 cups Fresh Herbs i.e Cilantro/Parsley (Pro Tip: Rip off a big handful - use stems and all)
7-10 Mint Leaves
½ Jalapeno Pepper (seeded if you want it milder)
1½ tbsp Vegenaise (for creamy texture)
1 clove Garlic
½ cup Water
Salt (to taste)
Pepper (to taste)

The Process:

1) Soak cashews in water for 2 hours. If in a rush, soak cashews in hot water for 15 - 20 min. (Soaking nuts neutralizes the enzymes allowing you to digest them easier). Then drain and rinse thoroughly.
2) Place Cashews in blender
3) Add the rest of the ingredients to blender
4) Blend until smooth
5) If needed, add additional water to thin out to your ideal consistency (thinner for salad dressings, and thicker for dips)

Even impressed my Jewish father-in-law by adding it to homemade latkes