At the moment, we are right into having ‘happy hour’ with family and friends and lots of nibbles for lunch and dinner. So when I started Gluten-free (GF) and Dairy-free (DF) I couldn’t have any of the mass produced dips. So I trawled the Internet and found some that were GF & DF. I made them according to the original instructions, though with time I adapted them to suit our tastes.
Cashew dip (humus)
1 Cup unsalted Cashews (soaked for 2-3 hours in water)
1 1/2 Lemons juiced
1/2 Orange juiced
1 tsp Crushed Garlic
1/2 tsp Herbamare seasoning
Strain the cashews and place them into a blender or a long jug (for stick blenders). Add the rest of the ingredients and blend till smooth and creamy.
Place in the fridge to cool and then serve.
Picture: Almond spread and Cashew Dip
Why soak the Cashews?
Well there are a couple of reasons for doing so and the most obvious is to soften the nut. The other reason is that cashews (nuts) contain enzyme inhibitors and by soaking them you neutralize these enzyme inhibitors and help encourage the production of beneficial enzymes. By doing this you increase your vitamin (especially vitamin B) intake.