There are so many kinds of dips out there. For better or for worse, a great many of them involve some form of cheese. While that’s wonderful news for some of us, it’s less spectacular for anyone sensitive to dairy. Well, Lovely People, I present to you this Creamy Za’atar Cashew Dip as an absolutely delectable dip that just happens to be dairy free. As an added bonus, it’s fast, easy, and versatile.
What You Need to Make Creamy Za’atar Cashew Dip
Equipment
- Measuring Cups
- Measuring Spoons
- Tea Kettle or Saucepan
- Medium Heat Safe Bowl
- Plastic Wrap
- Fine Mesh Strainer or Sieve
- High Speed Blender or Food Processor
- Silicone Jar Scraper – for getting the dip out of the blender
Ingredients
- Raw Cashews
- Boiling Water – Make sure to keep the soaking liquid when you drain the cashews. You’ll need it for the next step in the recipe.
- Unseasoned Rice Wine Vinegar
- Za’atar Seasoning – I like Spice + Leaf’s Authentic Za’atar.
- Kosher Salt
Getting Started with Making Creamy Za’atar Cashew Dip
Soaking the Cashews
This part is easy. We’ll start by placing 2 cups of Raw Cashews into a medium heat safe bowl. Then using a tea kettle or saucepan, you’ll bring 2 cups of water to a boil. Now we’ll pour 2 cups of the Boiling Water into the bowl with the Cashews, cover it with plastic wrap, and allow it to sit for 10 minutes.
Once time is up, you’ll use a fine mesh strainer and another medium bowl to drain the Cashews. You need to keep the soaking liquid, because you’ll need it in a minute.
Blending the Creamy Za’atar Cashew Dip
Next, we’ll dump the softened cashews into a high speed blender or food processor along with 1.25 cups of the soaking liquid, 2 tablespoons of Unseasoned Rice Wine Vinegar, 1 tablespoon of Za’atar Seasoning, and 1 teaspoon of Kosher Salt. You’ll process everything until it’s smooth. I like to start with pulsing and then work up to the highest setting.
I suggest giving it a taste as you go and adjusting to your preferences. You can add more of the soaking liquid if you want the dip a bit thinner. However, I’d recommend adding no more than ½ tablespoon at a time to make sure you don’t go too far in the liquid direction.
When it is to your liking, you can remove the dip to a serving bowl. Or if you are making this in advance, you can place it in an airtight container in the refrigerator until you’re ready to use it.
I like to serve this Creamy Za’atar Cashew Dip with veggie dippers such as red bell pepper strips or cucumber slices.
Related Recipes
If you’re interested in more dip recipes, you might want to take a look at these:
Creamy Za’atar Cashew Dip
Ingredients
- 2 cups Raw Cashews
- 2 cups Boiling Water Reserve used liquid for use in recipe
- 2 tablespoons Unseasoned Rice Wine Vinegar
- 1 tablespoon Za’atar Spice + Leaf’s Authentic Za’atar
- 1 teaspoon Kosher Salt
Instructions
- Place 2 cups Raw Cashews in a medium heat safe bowl. Pour in 2 cups Boiling Water, cover the bowl with plastic wrap, and allow it to sit for 10 minutes.2 cups Raw Cashews, 2 cups Boiling Water
- Drain the Cashews, but reserve the soaking liquid.
- Pour the softened Cashews into a high speed blender or food processor with 1.25 cups of the soaking liquid, 2 tablespoons Unseasoned Rice Wine Vinegar, 1 tablespoon Za’atar, and 1 teaspoon Kosher Salt.2 tablespoons Unseasoned Rice Wine Vinegar, 1 tablespoon Za’atar, 1 teaspoon Kosher Salt, 2 cups Boiling Water
- Process until smooth, start with pulsing and then work up to the high setting.
- Remove the dip to a serving bowl or an airtight container if storing in the refrigerator until ready to use.
- Serve with veggie dippers such as red bell pepper strips or cucumber slices.
Equipment
- Measuring Cups
- Measuring Spoons
- Tea Kettle or Saucepan
- Medium Heat Safe Bowl
- Plastic Wrap
- High Speed Blender Or Food Processor
- Silicone Jar Scraper For getting the dip out of the blender
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