Spicy Cashew Dip

Prep: 10 minutes plus 4 hours to soak

Makes: 2 1/4 Cups

Difficulty:

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This Spicy Cashew Dip recipe uses The Boss™ featuring a high velocity ProKinetix® blade and bowl system that pulverises virtually any combination of ingredients.

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Spicy Cashew Dip

Ingredients:

300g (2 cups) dry roasted unsalted cashews

2 cloves garlic

40g (1/4 cup) sesame seeds

125ml (1/2 cup) coconut milk

80ml (1/3 cup) fresh lemon juice

20ml (1 tablespoon) olive oil

1/2 teaspoon cayenne pepper

Salt and freshly ground black pepper, to taste

Pita crisps, cucumber or carrot sticks, to serve

Method:

For the best results, use your Breville Boss™ blender.
Place cashews in a glass or ceramic bowl. Cover with filtered water. Seal with plastic wrap. Place in fridge for 4 hours, or overnight, to soak. (The longer you soak the cashews the creamier the consistency of the dip will become)
Drain cashews and place into blender jug. Add garlic, sesame seeds, coconut milk, lemon juice, olive oil and cayenne pepper and secure lid. PUREE 25 seconds or until smooth. Use wand occasionally to press ingredients into blades if required. Season with salt and pepper.
To serve, transfer to a serving bowl with pita crisps, cucumber and carrot sticks.