1 tbsp chopped fresh herbs (dill, oregano or fennel fronds - the wispy pieces attached to the fennel bulb)
Instructions
Put cashews in a bowl, cover with water and soak overnight or a minimum of 3 hours (this makes the cashews easier to blend and creamier)
Strain cashews and put in food processor with all ingredients except olive oil
As food processor is running, slowly drizzle in olive oil until dip is nice and cream
Serve at room temperature or chill
Related Posts
Baba Ganoush Lebanese Baba Ganoush is delicious nestled in on a plate with meat and chicken or as a dip or condiment. If you have access to a grill or fire pit, gr...
Iraqi Charoset In our pursuit of discovering Jewish recipes from around the world, we came across this simple Iraqi Charoset for Passover - just pure date syrup and ...
Tahini Sauce Tahini Sauce is a tasty addition to your Shabbat luncheon and Succot celebration. It is easy healthy, vegan and easy to make in advance. It's great as...
Israeli Salad with Za’atar Dressing Light up your table with a bright, fresh and healthy Israeli Salad. We have added za’atar to the recipe to add a little extra flavor. You can serve th...
Curaçao Charoset Did you know that the oldest Jewish community in the Western Hemisphere is in Curaçao, an island north of the Venezuelan coast?
I had the opportunity...
Leave a Reply