Initially I was trying to create another frosting option for my sugar cookie recipe. I went for the soaked cashew method that so many raw desserts are made from. Cashews are a sweeter nut and work really well as the base for dips, spreads, fillings and more. Their mild sweetness and smooth texture add body and flavor to dishes. The Raw Food world uses them a lot and I have been experimenting with them as well.
My concoction didn't really turn out like frosting. I just wasn't digging the idea of spreading it on a cookie, it didn't wow me! I did like the taste...a lot! I decided to grab some strawberries and apple slices and dip away. Yum! I imagine you could get really creative and find many uses for this dip. I have another recipe coming soon that uses this as a drizzle.
I would have to say that cashews may be my favorite nut. It's a toss up between macadamia nuts and cashews, but I love the sweetness cashews have. Did you know cashew nuts are actually the seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree, which is native to the coastal areas of northeastern Brazil. While cashew apples are not some we enjoy in the United States, they are regarded as delicacies in Brazil. Who knew?
Cashews are full of healthy fats, powerful antioxidants and many important minerals. Cashews have a lower fat content than most other nuts and most of it is in the form of oleic acid, the same heart-healthy monounsaturated fat found in olive oil. Their high copper content gives the seeds the power to eliminate free radicals and they are also a good source of phytochemicals. Cashews are particularly rich in magnesium. We all know that calcium is necessary for strong bones, but magnesium is as well!
Recipe: Coconut Cashew Dip
- 1/2 cup raw cashews, soaked (at least an hour)
- 1/3 cup coconut milk*
- 1 tbsp full fat coconut milk
- 1 tbsp virgin coconut oil
- 2 vanilla beans scraped or 1/4 tsp vanilla bean powder or 1/2 tsp vanilla extract
- 1 1/2 tbsp Swerve, Erythritol or sweetener of choice
- Add all of the ingredients into a Vita-Mix, blender or a food processor should work. If using a food processor, I would run your sugar through a blender or coffee grinder so it's not grainy.
- Blend until well combined and smooth
- Store in the refrigerator
*I used So Delicious Sugar Free Vanilla Coconut Milk. Any non-dairy milk will work but you may want to add additional vanilla if using a plain milk.
I want to hear what you dip in this or spread it on!