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| Coconut Cashew Dip |
| photo by recipe author |
Servings: 4-6
Preparation Time: 5 minutes
- 1/2 cup raw cashews, soaked (at least an hour)
- 1/3 cup coconut milk*
- 1 tablespoon virgin coconut oil [1]
- 2 vanilla beans, scraped or 1/4 teaspoon vanilla bean powder or 1/2 teaspoon vanilla extract [2]
- 1 1/2 tablespoons sweetener [3] of choice
1. Add all of the ingredients into a blender or food processor. If using a food processor and sugar, I would run your sugar through a blender or coffee grinder so it’s not grainy.
2. Blend until well combined and smooth.
3. Store in the refrigerator.
* For the freshest coconut milk make homemade coconut milk [4]. (See video at this link [4].)
Recipe submitted by Kate, Highlands Ranch, CO