Cashew, Garlic & Rosemary Dip
This is the go-to dairy-free dip that our Test Kitchen chefs serve friends who eat a plant-based diet, but they find that all their guests enjoy it! The nut-based dip is creamy, garlicky and herby and makes a wonderful appetizer on Thanksgiving Day. Just blend the ingredients in a food processor, then pair the dip with vegetable crudités or crackers. Be sure to use whole raw cashews, not roasted salted ones. They’ll need to soak in boiling water for 2 hours, so plan accordingly.
Ingredients:
- 2 cups (9 1/2 oz./300 g) whole raw cashews
- Boiling water as needed
- Leaves from 3 fresh rosemary sprigs, minced
- 3 garlic cloves, peeled
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- Juice of 1 lemon
- Kosher salt and freshly ground pepper
- Crudités and crackers for serving
Directions:
In a large bowl, soak the cashews in boiling water to cover for 2 hours. Drain the cashews, reserving 1/2 cup (4 fl. oz./125 ml) soaking water.
In a food processor, combine the cashews, reserved soaking water and rosemary. Using a microplane, grate the garlic cloves into the processor bowl. Blend until combined, about 30 seconds, stopping the processor about halfway through to scrape down the sides with a rubber spatula. With the machine running, slowly drizzle in the olive oil. Add the lemon juice, 1 1/2 tsp. salt and a few grindings of pepper and blend until smooth. Season to taste with salt and pepper.
Transfer the dip to a serving bowl and serve with crudités and crackers. The dip can be made up to 3 days in advance and stored in an airtight container in the refrigerator; bring to room temperature, then whip a few times with a spoon and serve. Makes about 2 cups (16 oz./500 g).
Williams Sonoma Test Kitchen
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