Ingredients

The following ingredients have 10 Servings
  • 1 cup raw cashews
  • 3/4 cup vegan mayonnaise
  • 1/3 cup full fat coconut milk
  • 3 tablespoons lemon juice (or lime)
  • zest of one lemon (or lime)
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt ((or to taste))
  • 1/8 tsp white pepper
  • stevia or monk fruit to taste

Instruction

  • Shake the can of coconut milk.
  • Put the cashews and mayonnaise into a blender on low speed (ice crusher) and blend until smooth. Add the coconut milk a little at a time to help the process along. If you do not have a high speed blender, then you will have to be patient and work the ingredients around the canister and pop the air bubble that may form at the bottom, like I do.
  • Next, add the remaining ingredients. As the mixture warms from friction it will become looser. Taste and adjust seasoning.
  • Enjoy this curry cashew dip as is or let it chill in the refrigerator. When chilled, it gets really thick! I think it tastes better the next day. 
  • Makes just over 2 cups with 1/4 cup per serving. Serves 8.