THE Dip - Dressing - Spread

I’m going to let you in on a little secret. One batch of this won’t last you a week in your fridge. It’s so versatile, so tasty, and so darn simple, there is no reason not to always have it on hand. Well, cashews are freaking expensive, there’s a reason. I make a double batch of the base recipe, and then scoop out what I need and adjust the seasonings to complement my meals. These work fabulously on salads, sandwiches, as dips for veggies or crackers, or drizzled on burritos, nachos, pizza, or pasta. Rev up your blender & go make this - you only need 5 minutes!

Basic Ingredients:

• 1 cup raw cashews (soaked for 30+ minutes if you’re not using a high-powered blender)

• 1/2 cup water

• Juice of half a lemon

• 1/2 tsp salt (or to taste)

Directions:

Blend! Blend as you’ve never blended before. Then pour into a jar or container. Grab a spatula and get it all out - you won’t regret it! Put it in the fridge for at least an hour. This can be used as mayo or sour cream, and makes the perfect starter for other dressings, dips, and sauces… They all taste best when the flavors have had a chance to meld for a couple of hours!

Depending on how much of the base you are using, you’ll need to adjust the amount of seasoning. The recipes below are in addition to the base recipe as written.

Ranch Dressing/Dip

Stir in:

• 1/2 tsp dill

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1 tsp all-purpose herbs or Italian seasoning (check if salt is an ingredient!)

• water as needed to thin to desired consistency - one teaspoon at a time!

Chipotle Dressing/Dip

Stir in:

• 2 tbsp minced pickled jalapenos

• 1/2 tsp garlic powder

• 1/2 tsp chipotle powder

Curry Dressing/Dip

Stir in:

• 1 tsp+ curry powder or paste

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• fresh black pepper

• 1 tsp maple syrup
  

Alfredo Sauce/Fondue
Whisk in:

• 1 tsp garlic powder

• 1/4 cup nutritional yeast

• 1/2 tsp salt, or to taste

• hot water to thin

Directions: If you toss this over hot pasta, it will thicken significantly. Use some of that pasta water (or regular hot water) to thin it out to a nice, smooth sauce. For a variation follow this recipe.

Or warm it over low heat, adding water as needed until you have a bubbly, thick fondue style dip. Add a splash of white wine, or some diced artichoke hearts, perhaps some fragrant fresh herbs & serve with raw or roasted veggies (broccoli!!), crackers, or fresh bread. Yummy!

This base recipe makes about 1 1/4 cups of mayo/sour cream and can be easily doubled.