Nut sauces are pretty common in Mexican culture, and this dip is a perfect blend of my American upbringing and the Mexican flavors I know and love.
| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | about 3 cups of dip |
Ingredients
- 2 cups raw cashews
- 1 bunch fresh cilantro, bottom stems trimmed
- 1 to 2 jalapeño peppers, stems removed
- 3 cloves garlic
- 2 tablespoons fresh lemon juice, plus more as needed
- Kosher salt
- Crudités and/or tortilla chips, for serving
Instructions
- Cover the cashews with cold water by 1 to 2 inches in a medium saucepan and bring to a boil. Cook until the cashews are doubled in size, about 15 minutes. Remove from the heat, drain and rinse.
- Put the cashews in a blender or food processor along with the cilantro, 1 jalapeño, the garlic, 1 cup water, the lemon juice and 1 tablespoon salt. Blend until creamy and smooth. Add more salt, jalapeño and/or lemon juice to taste and reblend if necessary.
- Refrigerate the dip until cold. Serve alongside crudités and/or tortilla chips. Provecho!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 314 |
| Total Fat | 23 g |
| Saturated Fat | 4 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 171 mg |