Cashew And Miso Dip Raw Food Recipes
SPICY CASHEW DIP
Steps:
- Combine all ingredients, except lime juice and cilantro, in a 4-quart slow cooker.
- Cover and cook on low setting for 2 to 3 hours, stirring occasionally.
- Stir in lime juice and serve hot garnished with cilantro, if using.
CASHEW AND MISO DIP (RAW FOOD)
The dip is excellent with any vegetables. You can of course use non-raw ingredients if you are not into raw food.
Provided by InnerHarmonyNutriti
Categories Lactose Free
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- In a blender, place cashew nuts and water and blend until it becomes creamy and smooth.
- Add miso, vinegar, and honey and blend again.
- Infuse love and serve with any vegetables you like.
Nutrition Facts : Calories 110.3, Fat 2, SaturatedFat 0.4, Sodium 1233.9, Carbohydrate 20.4, Fiber 1.8, Sugar 13.6, Protein 3.9
VEGAN CASHEW RANCH DIP
Very simple, vegan, soy-free, and citrus-free ranch dressing recipe. Hope you enjoy!
Provided by Cece Murphy
Time 2h40m
Yield 10
Number Of Ingredients 12
Steps:
- Place cashews in a pot and cover with water; bring to a boil. Immediately remove from the heat, cover, and let sit for 15 minutes. Drain.
- Combine coconut milk, apple cider vinegar, and lemon juice in a small bowl and set aside to curdle, about 5 minutes.
- Melt 1/4 teaspoon coconut oil in a small pan over medium heat. Add onion and garlic; cook and stir until translucent, 3 to 5 minutes. Transfer to a blender.
- Add cashews, remaining 1/2 teaspoon coconut oil, salt, and pepper to the blender until ultra creamy. Add parsley, chives, and dill and pulse until just broken up; blending too long can turn the dressing green.
- Transfer dip to a mason jar and cover. Place in the refrigerator until chilled, about 2 hours.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 5.4 g, Fat 10.2 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 5.7 g, Sodium 157.9 mg, Sugar 0.9 g
VEGAN CASHEW RANCH DIP
Awesome cashew ranch dip. Can be used right away, but is better after sitting in the fridge overnight. Use within a few days.
Provided by Joshua Lawrence Austill
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil; add the cashews and boil for 20 minutes. Drain and rinse with cold water to cool them off.
- While the cashews are boiling, add miso paste, lemon juice, vinegar, and 3 1/2 tablespoons water to a blender cup and set aside.
- Combine mayonnaise, parsley, dill, mushroom powder, garlic powder, onion powder, and pepper in a mixing bowl with a whisk; it will be very thick. Transfer to the refrigerator until cashews are done boiling.
- Once the cashews are boiled and rinsed, add them to the blender cup and blend until very smooth.
- Combine the blended cashew mixture into the mayonnaise mixture and whisk to combine.
Nutrition Facts : Calories 90 calories, Carbohydrate 4.3 g, Fat 8 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 152.3 mg, Sugar 1.1 g
TAHINI MISO DIP
Make and share this Tahini Miso Dip recipe from Food.com.
Provided by Making Stuff
Categories Sauces
Time 3m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Stir together tahini and miso.
- While continuing to blend, slowly pour in first lemon juice and then mineral water until the dip reaches desired consistency (I like mine slightly thicker than homemade hummus).
- If using with pasta, add after the pasta has been cooked as so not to damage the miso.
Nutrition Facts : Calories 120.3, Fat 8.2, SaturatedFat 1.2, Sodium 639.3, Carbohydrate 8.8, Fiber 2.3, Sugar 1.2, Protein 4.7
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