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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

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.


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).


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


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


Taste the mixture and adjust if needed.


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.


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


Serve with homemade seedy crackers or veggie sticks.

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