In the beginning it was a cashew sauce with red pepper and garlic read somewhere on a magazine, but I had no pepper home, no vegetable stock…and they were the main ingredients together with the cashew nuts. I had already soaked the nuts the whole night but I didn’t have the time to go shopping because of an article they asked me to write on a rush before the end of the afternoon.
The call of the cashew nuts was too strong, I had to make something out of them anyway.
This dip is creamy and has something really cheesy, reminds me a bit of mayonnaise as well. I think it could be good not only with raw vegetables but also on some rice. I’m going to give it a try and let you know…
80 g cashew nuts soaked in a glass of water for 24h (not enough time? Soak them for 2 hours at least)
1 tbsp balsamic vinegar
1 ripen avocado
1 full tbsp tahini
1 tsp nutritional yeast
1 tsp paprika
Salt (1 or 2 tsp, as needed)
Blend all the ingredients -except salt- in a blender, till smooth and creamy. Taste and add 1 or 2 tsp of salt. Put the sauce in a glass jar and enjoy….
PS: Thanks Poppy!