It’s dip time again! I originally made this delicious spinach & cashew dip to take on a picnic, although I’ve since made it a few more times to snack on at work or toss through some pasta as a pesto and every time it has been a real winner. It’s incredibly simple to whip up and is so cheap to make, so you’ve really got no excuse not to give it a try!
Roasting the cashews does make the process that little bit longer, but it’s worth it, I promise! You can always roast up a large amount of cashews at once and then you’ll have them on hand when you want to make this dip again (because if you’re like me that will be pretty soon anyway!). So, let’s get into it!
- 2/3 cup cashews
- 100g baby spinach
- 1/2 cup fresh basil
- Juice of a lemon
- 1/4 cup almond oil (or olive oil)
- 1/2 cup nutritional yeast (if you eat parmesan you can use that instead)
- Salt & pepper
- Preheat oven to 160C
- Pop the cashews on a baking tray and roast, tossing occasionally, for 10-15 minutes, or until the cashews are golden coloured. Leave to cool to room temperature
- Combine the cashews, spinach and basil in your food processor and blitz until combined, scraping the sides as necessary
- Add the lemon juice, then slowly drizzle in the oil with the motor running, until combined and at your desired consistency
- Mix in the nutritional yeast, taste and season with salt and pepper
The nutritional yeast gives this such a nice bite, and means that it is truly vegetarian (and vegan) friendly. You can find nutritional yeast in health food stores and sometimes supermarkets (it’s also known as nooch and savoury yeast flakes), and it’s an excellent source of vitamin B12. It’s a great way to get a cheesy flavour without needing to use cheese, so is a firm staple in most vegan’s pantries!
As I mentioned, this spinach & cashew dip is not only excellent eaten by the scoopful on the end of carrot or celery, but it makes a delicious pesto as well. Because really, what’s the difference between pesto and this kind of dip anyway?! Spread it on your sandwiches, toss it through some pasta, add some to your scrambled eggs – this dip is really the gift that keeps on giving! I wasn’t kidding when I said you’ll want to make more pretty much straight away!
Now, if you’ll excuse me, I’ve got some dip to eat!