Cashew Kimchi Dip
"Cashews rich in minerals plus the probiotics in kimchi make this a crowd-pleasing dip to share. Cashew Kimchi Dip is a healthy plant-based dip made with 5 simple ingredients! The kimchi in this dip may feel like it’s coming out of nowhere, but trust me on this combination. It’s tangy, savory, and has that umami flavor that can’t be beat all while giving your digestion some extra love — hello probiotics. This Cashew Kimchi Dip was inspired by the magic that is using soaked and blended raw cashews as a creamy base for dressings and dips sans dairy."
Serves8 Kimchi, Dip, Spread, Sauce, Appetizer, Asian, Dairy-free, Cashew, Nuts
Preparation Time30 min
Ingredients
- 1 cup raw cashews
- 1 cup kimchi
- 1 tablespoon fresh lime juice
- 1 cup hemp seeds
- 1 teaspoon Tamari or gluten-free soy sauce
- 2 tablespoon cashew butter
- 2 tablespoon nutritional yeast
- 2 teaspoon minced ginger
- 1 teaspoon sea salt
- fresh ground black pepper
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Soak the cashews in filtered water for at least 20 minutes, up to 2 hours, or until softened.
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Once the cashews are softened, and all the ingredients for this recipe into a food processor and pulse until smooth — I prefer to add the kimchi in as the last ingredient because I like some texture or pieces of the kimchi present versus completely blended smooth. Adjust seasonings like sea salt, pepper, and lime juice to taste.
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Garnish with any of the optional garnishes, serve chilled or at room temperature, and store any leftovers in a glass container.
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Enjoy!