This incredible raw vegan spicy cashew dip has a beautiful, rich, creamy texture that is great with crackers, veggies, or on sandwiches and wraps.
Throw all of the ingredients (except the cilantro) into a food chopper or food processor fitted with the s blade, and pulse until rustically combined. Add additional water gradually to achieve your desired consistency. Add ginger, chile, lemon juice, and salt to taste.
To make this dip into a salad dressing, soak and drain your cashews, and throw then into your blender with the other ingredients, add another 1/4 to 1/2 cup of filtered water, and you have an incredible creamy salad dressing.
Recipe from Kurma Dasa
Photo by Trent Lanz and styling by Alicia Buszczak