Cashew Cheese Dip with Activated Crackers

This is a quick and easy creamy dip that’s made from cashews. I often add a little garlic and chives for a delicious fresh savoury flavour or if I’m wanting something with more depth, I add some smoked paprika and a hint of chilli.

Here we have topped it with dukkah and a little olive oil. We have paired it with our Activated Almond Crackers for a delicious protein-packed cracker and cheese experience.

Ingredients

1½ cups cashews, soaked for 2-4 hours

2 Tbsp water

¼ cup lemon juice

2 tsp nutritional yeast

⅓ tsp sea salt, or more to taste

Optional toppings

olive oil

dukkah

Method

1. Drain and rinse, soaked cashews thoroughly. Place all ingredients in a blender or food processor and blend until smooth.

2. You might need to add a little extra water – add a little at a time until you can get it really smooth (this depends on your equipment). It will thicken up as it sits in the fridge.

This dip will keep in a sealed container for 5-6 days in the fridge. You can also freeze batches and defrost before using.