1 cup raw cashews, soaked in water for at least 30 minutes and up t0 3 hours
1/4 cup marinated artichokes hearts
2 heaped tbsp. fresh chive + some to garnish
1 tbsp. fresh thyme
1-2 tbsp. almond milk
1/4 cup filtered water
2 tbsp. nutritional yeast
season to taste
1 tbsp. lemon juice
2 tbsp. olive oil
1/4 cup water chestnuts
Into a high speed blender add all your ingredients apart from the water chestnuts. Using your tamper push down on the ingredients ensuring everything is well mixed, silky and smooth! This should take about 45 seconds to a minute!
If you like your chestnuts chunky then chop them up and add to the sauce and stir it up before serving! You can also blend them up – it’s up to you.
Serve with a garnish of chives and thyme.
Perfect with Triscuit crackers and veggies!
Lasts in a tight sealed container, in the fridge for up to 1 week!
Keywords: cashew dip, holidays, plant based, vegan