Spring is in the air and at Piglet, we've been having major cravings for lighter lunches and seasonal flavours. This cashew nut dip is totally vegan, herby, zesty and giving us all the springtime feelings.
2 tbsp nutritional yeast
juice of 1 lime
1 1/2 cup of soaked and drained cashew nuts (soak in water for at least 6 hours)
1 clove of garlic, peeled
1/2 tsp salt
pinch of red pepper flakes
a splash of vinegar (apple cider, red or white wine)
2 tbsp olive oil
2-3 tablespoons water
handful of tender herbs (we used cilantro, parsley and oregano but dill also works great)
1. Pop everything into a food processor.
2. Pulse until well combined. It takes a few minutes to go from chunky to creamy so be patient, scraping down the sides as you go. You can add a touch more water here if you think the texture needs it.
3. Transfer to a shallow serving bowl and drizzle with olive oil and garnish with edible flowers for that lovely extra touch. Serve with crackers and seasonal crudites.