Dairy free, gluten free, raw vegan

This is a delicious curried sauce which you can use on pretty much anything or as a dip with some veggie sticks.

For best results, soak the cashews overnight in cold water in the fridge for a minimum of 8 hours and for a maximum of 24 hours, rinsing and changing the water every few hours.

Use a high speed blender as this will give your curried dip a lovely silky texture.

This will keep if covered and refrigerated for between 3 and 5 days.

INGREDIENTS

  • 1 cup cashews, soaked and rinsed well
  • ½ cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon medium madras curry powder
  • 1 teaspoon agave
  • Pinch cayenne pepper
  • Pinch salt (to taste)

METHOD

In a high speed blender, whizz all the sauce ingredients until silky smooth.

 

 

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