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–+ servings

Tangy Curry Cashew Dip

This Tangy Curry Cashew Dip is a versatile treasure that fits right into any gathering, whether casual or fancy. Made with a punch of curry flavor and cashew creaminess, it’s naturally dairy-free, vegan, and gluten-free. Served alongside some veggie dippers, this is a must-add recipe for your next spread!
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Course: Appetizer, Ingredient, Snack
Cuisine: American, Indian
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: Dairy-Free, Dip, Easy, Gluten-Free, Keto, Quick, Vegetarian
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 10
Calories: 145kcal

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
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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
  • Fine Mesh Strainer or Sieve
  • Grater
  • High Speed Blender Or Food Processor
  • Silicone Jar Scraper for getting the dip out of the blender

Nutrition

Nutrition Facts
Tangy Curry Cashew Dip
Amount per Serving
Calories
145
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Sodium
 
242
mg
11
%
Potassium
 
180
mg
5
%
Carbohydrates
 
10
g
3
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
5
g
10
%
Vitamin A
 
4
IU
0
%
Vitamin C
 
0.5
mg
1
%
Calcium
 
14
mg
1
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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