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Lime & Dill Cultured Cashew Dip

Yields1 Serving

This is such a versatile recipe to create, you can drizzle it over salads for a dressing, serve with veggie fritters, serve with veggie sticks or crackers or even on top of poached eggs. The benefit of this dip is that it's incredibly rich in probiotics.

 2 cups raw cashews
 Just enough Kultured Wellness Kultured Wellness Coconut Yoghurt or Coconut Water Kefir to cover the cashews
 Juice and Zest of 1 lime
 1/4 cup Changing Habits Inca Inchi Oil
 Pepper & Changing Habits Seaweed Salt to taste
 1-2 cloves of garlic
 1/2 cup fresh dill, chopped
1

Add the cashews to a clean glass jar and cover them with the kefir. Close the lid and place the jar on a shelf in your pantry. Allow this to ferment for 12-24 hours. Note: If you don't have the Kultured Wellness Cultures, soak the cashews in warm water with 1-2 tsp of Changing Habits Probiotics for 24 hours to allow it to ferment.

2

When they're ready, strain the liquid away from the fermented cashews (but don't throw it away, you will be using it in the recipe).

3

Place the cashews, oil, salt, pepper, lime, garlic and 1/2 cup of the saved liquid ferment into a quality food processor or thermomix.

4

Blitz until well combined, smoothy and super creamy, scrape down the sides and blend again for a couple minutes.

5

Taste the mixture and adjust if needed.

6

You can add more of the liquid ferment if you prefer a runnier dip, or leave it thicker for more of a 'cheese dip' texture.

7

Pour into a glass jar (make sure to leave plenty of room at the top as it will continue to ferment and grow).

8

Serve with homemade seedy crackers or veggie sticks.

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