cashew dipa

If you want to go soy-free, you can use coconut aminos.  Or just leave it out, like we did here.

Elena Volkova made this in our store, and everyone loved it. There’s perfect balance between sweet and salty, and Elena says if you’re taking the Chinese approach, this is wonderful over bitter, dark greens.

Did you know that cashews, native to the coastal areas of Brazil, were taken by Portuguese explorers in the 16th century to other tropical regions of the world such as India and Africa? According to an internet site, The World’s Healthiest Foods, “The cashew tree has always been a prized resource owing to its precious wood, cashew balm and cashew apple, but the cashew nut itself did not gain popularity until the beginning of the 20th century.” We’re lucky we live in modern times then, aren’t we?

Don’t do nuts? Substitute sunflower seeds, or use this recipe without cashews and make as a salad dressing. Without the thickening properties of the cashews, the dip will pour.

Makes about 2 cups

zest of one lemon 1-inch piece of fresh ginger
1 Tbsp lemon juice 2 Tbsp extra virgin olive oil
¼ C brown rice vinegar 2 Tbsp toasted sesame oil
1/3 C tamari pinch cayenne pepper
1# Nasoya tofu (soft has more moisture) pinch good salt like Celtic or Himalayan
1 C raw cashews 2 cloves garlic, optional

Place all ingredients in a blender or food processor and process until smooth. This may be a few minutes. Let sit for two-three hours in the frig then serve with any of your favorite vegetable dippers (try something different such as bok choy or rolled up radicchio leaves). Try instead of cocktail sauce with shrimp, or over salmon or chicken. Spoon over rice or a baked potato. The options are endless, and all yours!

Visit Elena on her Food, Life and Love Facebook page.