Print Options:

Cashew Curry Dip

Yields1 Serving

Serve this with Vegan Frittata for a tasty breakfast/brunch.

cashew curry dip

 100 g Cashew nuts, soaked overnight and drained
 1 Carrot (grated)
 1 Celery stalk (chopped in small cubes)
 ½ Leek thinly chopped
 1 tsp Mild Madras curry powder
 Handful of chopped cilantro
 Salt & pepper to taste

Finely slice the Leek or spring onion, | Warm 2 tbsp. olive oil in the frying pan over medium heat, add the Leek and cook for 5-6 minutes. Add the grated carrot and celery and cook for another 5-8 minutes adding 2Tbsp of water to keep mixture moist. Add the madras curry, salt and pepper to taste. Add chopped fresh cilantro. Set to one side.


Drain the cashew nuts, wash carefully. Place in a blender and blend until smooth.


Combine the Nut cream with the other ingredients. Taste and add salt and pepper if necessary.