Creamy Cashew Nut HummusCourse: DipsCuisine: European, Middle EastDifficulty: Easy
1 cup of raw cashew nuts – soak overnight in water
2-4 cloves of finely chopped garlic
1/4 cup fresh lemon juice
1 Tbls olive oil – cold pressed
1 Tbls nutritional yeast
1/2 tsp salt
1/4 cup liquid from nut soaking
- Drain the cashew nuts, reserving about 1/4 cup of the soaking liquid for blending.
- Add all the ingredients into a blender or kitchen whizz and puree to desired consistency. You may need to add 1/4 cup of the soaking liquid to aid pureeing and to achieve your desired consistency.
- Store in a clean air tight container in the refrigerator. Use within 3-5 days. This can be frozen for a later use.
- Serve as you would a chickpea hummus, as a dip or sandwich spread. Enjoy.