Cauliflower and Cashew dip

Serve this recipe with carrot and celery sticks for a nice mid afternoon snack, a pre-dinner “aparatif” or anytime you crave something. Suitable for (raw) vegans, vegetarians, paleo, primal and gluten free eaters.

Ingredients:
1/2 chopped cauliflower
2 handfuls cashews (raw)
1tsp salt (or more, to taste)
1 1/2 tsp cumin powder
About1/2 – 3/4 cup of water
Dash of apple cider vinegar

Method:
Put all ingredients in a blender and blend until smooth. If mix does not draw down properly, add more water until mix draws down and blends well. Makes around 3 – 4 cups of dip, enough for a party (or a party of 1 for at least a week…)

©2015 Zaia; Do It Yourself Food and Health Hub, incorporating Permaculture Research Institute Sunshine Coast, Zaia’s recipe for Cauliflower and Cashew dip, cook food for health, vegan, vegetarian, paleo, primal, gluten free.

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