Thai Veggie Dip

Thai Veggie Dip 

2014-03-07 11.30.48-1

1 cup raw cashews (soaked overnight or at least 4 hours)
1/2 tsp lemon juice
1/2 tsp sea salt
Piece chopped fresh ginger (approx. 1.5 cm)
1 small jalepeno or chili pepper (remove seeds/inner skin for less heat)
4 tbsp water
2 tbsp  cilanto with stems removed
  1. Blend all in a high power blender till creamy.
  2. Taste to adjust seasoning to your tastes.
  3. Serve with crackers/crudite.
*Use cayenne and red pepper flakes to taste instead of a pepper
*You may want to double it because it goes fast!

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