This dairy free cream cheese is a great alternative for dips, and as someone who should ideally follow a dairy free diet but LOVES creamy dip a bit too much – I am surprised it took me this long to write this recipe!
Typically, cashews will be soaked overnight – however I have sped up the process by cooking them in the Thermomix.
This recipe works perfectly for the Dairy Free variations of the 3 x Creamy Dips in The Healthy Mix V – French Onion Dip, Creamy Spicy Balsamic Dip & Cheese and Chive Dip,
The Healthy Mix V pre-sale starts Friday November 6th 8pm SA time.
Equipment
- Thermomix
Ingredients
- 250 g cashews - raw
- 20 g refined coconut oil
- 20 g fresh lemon juice
- ¼ tsp salt
Instructions
- Add cashew nuts to mixer bowl with 1000 g water. Cook for 20 min/100 degrees/reverse/speed 1/MC on.
- Drain cashew nuts well, add back to mixer bowl with remaining ingredients. Blend for 30 sec/speed 9/mc on. Scrape bowl down and repeat until a very smooth paste is achieved - this may take a few minutes. Put it in an airtight container for 1-2 hours before using.
- Store in an airtight container for up to 2 weeks in the fridge.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Calories: 156kcal | Carbohydrates: 8g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Sodium: 61mg | Potassium: 165mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 9mg | Iron: 2mg
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