Thai Veggie Dip
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
- Blend all in a high power blender till creamy.
- Taste to adjust seasoning to your tastes.
- 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!