Dips are one of those things that are generally pretty quick to whip up, but so many people buy them at the shops (myself included, back in the day before I saw the light!)... and yet the store bought ones are loaded with all sorts of additives and fillers and really not much that is actually nutritious and worth eating! This dip is delicious and healthy. Just remember to soak your cashews for a few hours before making this dip as it is the cashews that give it that creamy texture. If you're OK with dairy, you could also use a block of Philly cream cheese (full fat) in place of the cashews.
1 cup raw cashews, soaked for at least 6 hours, then drained and rinsed
1 clove garlic
2 tbsp extra virgin olive oil
Juice of half a lemon
210g can pink salmon (wild caught), drained, bones removed
3 tbsp nutritional yeast flakes
2 tsp onion powder
1 tsp balsamic vinegar
1 tbsp chopped fresh dill
Sea salt and pepper to taste
To serve - carrot and cucumber sticks
1. To Thermomix or food processor, add the drained cashews, garlic, olive oil and lemon juice. Process until finely chopped (10sec/sp5 in Thermomix).
2. Add the remaining dip ingredients and process until all ingredients are combined and the desired consistency is reached (around 1min/sp4 in Thermomix).
3. To serve, garnish with some fresh dill, cracked pepper and an extra drizzle of olive oil.