By Shalini Kolluri
I usually prefer eating my roasted potatoes with the creamy cashew onion dip.
A well made cashew dip can serve as a starting point for those of you who just like me, want to start weaning off cheese. Although it isn’t the perfect substitute, it is still finger-lickin’ good. Once you get the hang of making a basic dip, it is so much fun to start playing around with different flavors. You could make a basil cashew dip or a garlic cashew dip depending on your taste. I’ll be happy to include a few different versions of the cashew dip later on in the blog.
1 cup cashews soaked for 2 hours
½ teaspoon lemon juice
½ hot green chili (or 1/4 teaspoon red chili flakes)
5 tablespoons plain water
Cilantro (washed and chopped for garnish)
½ small red onion
Salt to taste
Put all the ingredients except the water and cilantro into the blender / food processor and pulse.
Gradually add the water into the mixture depending on how thick you want your dip to be.
Once the desired consistency is reached add in the cilantro.