Serves: Makes about one cup of dipComplete time: Soaking: 2 hours / Assembling: 10 minutes
After a long term, hike, or bike, do this salty, spicy, and garlicky dip. It’s an ideal distinction to the candy gels and path gorp that fueled your earlier tour. The great thing about this recipe is you possibly can spice it up or down, primarily based in your preferences. The recent garlic and consuming this with uncooked greens will additional steadiness and hold your each day gasoline clear. If garlic isn’t your factor, use candy purple pepper as a substitute. Totally different expertise however simply nearly as good. This dip additionally works as an expansion on a toasted bagel with a garnish of sliced cucumbers.
Eric Aakko, MS MCHES, is a licensed plant-based chef educator and backcountry bicycle owner. His upcoming cookbook is Clear Endurance: 100 Plant-Based mostly Recipes for Culinary Wellness. Learn extra at his web site.
1 cup uncooked cashews (soaked)
½ cup water
three tablespoons dietary yeast
1 clove uncooked garlic
½ teaspoon recent lemon juice
½ teaspoon paprika
½ teaspoon onion powder
¼ teaspoon sea salt
Cayenne powder to style (optionally available)
• Soak the uncooked cashews for a number of hours (or in a single day), previous to utilizing.
• Mix all components in a high-speed blender.
• Mix for as much as 1 minute or till the dip is creamy, however nonetheless thick.
• Add a further tablespoon of water as wanted (watch out to not add an excessive amount of water).
• Garnish with chopped recent chives.
• Refrigerate in a single day and hold in a relaxing sealed container to get pleasure from on the finish of the path.
To see a brief cooking demo of this recipe, go to the Plant-Based mostly Scratch Kitchen (PBSK).