Easy dips are one of my favorite things, particularly ones that I’d be happy to eat with a spoon. ☺️ While I used to think that in order for a dip to be creamy, it obviously needed cream cheese; I’ve seen the error of my ways. This Tangy Curry Cashew Dip is yet another example of an absolutely luscious dish that actually involves zero dairy. Yep, it’s naturally dairy free, gluten free, and vegan. In the book of special diet dinner parties, that puts it on my MVP list.
I’d also encourage you to expand your vision for a sec on this one. It would also make an absolutely delicious sauce for some shirataki noodles with sautéed veggies or some chicken thighs or . . . perhaps a pork chop. Yep, we’re getting wild. I hope you give it a try and let me know in the comments how you used it!
What You Need to Make Tangy Curry Cashew Dip
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.
- Allulose
- Prepared Horseradish
- Onion – You’re going to grate this and you don’t need a lot of it, so I suggest having another use for your remaining onion.
- Apple Cider Vinegar
- Curry Powder – You can use Sweet, Mild, or Hot depending on your preference. Personally, I like the hot version for this dip. Any heat really gets balanced out by the other flavors.
- Garlic Salt
- Veggie Dippers – Optional for serving. You could also use keto pita or crackers.
Equipment
- Measuring Cups
- Measuring Spoons
- Tea Kettle or Saucepan
- Medium Heat Safe Bowl
- Plastic Wrap
- Fine Mesh Strainer or Sieve
- Grater
- High Speed Blender or Food Processor
- Silicone Jar Scraper – for getting the dip out of the blender
Getting Started with Making Tangy Curry Cashew Dip
For such a flavorful dish, this Tangy Curry Cashew Dip is incredibly easy to make. Now, if only blenders would wash themselves, I’d say it’s practically a snap of your fingers.
Soaking the Cashews and Prepping the Flavorants
We’ll start by placing 2 cups of Raw Cashews in a medium heat safe bowl. I use an electric tea kettle to bring 2 cups of water to a boil. Then we’ll pour those 2 cups of Boiling Water in with the cashews. You’ll cover the bowl with plastic wrap and allow it to sit for 10 minutes.
Once time is up, you can drain the Cashews BUT reserve the soaking liquid. You’ll likely need all of it.
While the cashews are soaking, you can finish up your measuring. You’ll need 2 tablespoons of Allulose, 2 teaspoons of Prepared Horseradish, 2 teaspoons of grated Onion, 2 teaspoons of Apple Cider Vinegar, 2 teaspoons of Curry Powder, and 1 teaspoon of Garlic Salt. I like to combine all of those ingredients in a small bowl so they’re ready for the next step.
Blending the Tangy Curry Cashew Dip
Now we’ll pour the softened Cashews into a high speed blender or food processor with 1.25 cups of the soaking liquid as well as all of the other ingredients that you just prepped. You’ll process the mixture until it’s smooth, start with pulsing and then work up to the high setting. Add some of the additional soaking liquid as needed until you get the consistency you like.
Finally, you can simply remove the dip to a serving bowl or an airtight container if storing in the refrigerator until you’re ready to use it.
Serve this Tangy Curry Cashew Dip with veggie dippers such as red bell pepper strips or cucumber slices.
Related Recipes
If you’re interested in some other dairy free dips, you should check these out:
Tangy Curry Cashew Dip
Ingredients
- 2 cups Raw Cashews
- 2 cups Boiling Water Reserve used liquid for use in recipe
- 2 tablespoons Allulose
- 2 teaspoons Prepared Horseradish
- 2 teaspoons Onion Grated
- 2 teaspoons Apple Cider Vinegar
- 2 teaspoons Curry Powder Sweet, Mild, or Hot as you prefer
- 1 teaspoon Garlic Salt
- Veggie Dippers Optional for Serving
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
- Soaking cashews in a bowl covered with plastic wrap
- 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 Allulose, 2 teaspoons Prepared Horseradish, 2 teaspoons Onion (Grated), 2 teaspoons Apple Cider Vinegar, 2 teaspoons Curry Powder (Sweet, Mild, or Hot as you prefer), and 1 teaspoon Garlic Salt.2 tablespoons Allulose, 2 teaspoons Prepared Horseradish, 2 teaspoons Onion, 2 teaspoons Apple Cider Vinegar, 2 teaspoons Curry Powder, 1 teaspoon Garlic Salt
- 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.Veggie Dippers
Equipment
- Measuring Cups
- Measuring Spoons
- Tea Kettle or Saucepan
- Medium Heat Safe Bowl
- Plastic Wrap
- Grater
- High Speed Blender Or Food Processor
- Silicone Jar Scraper for getting the dip out of the blender
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