Ideal part of your meal preparation for the week ahead
Today I want to share a very quick recipe that you can make for the week ahead. It can be used as a dressing (if you dilute it a bit more), as a dip or as a substitute for mayonnaise. My husband has a weakness for mayonnaise and I tend to make this dip often for him, and he loves it. He even said he preferred it to mayonnaise. :O Honestly though, the dip doesn’t taste like mayonnaise. It is richer, thicker and has a fuller flavor. But I think it offers not just a great substitute for whenever that craving kicks in, but also a source of healthier fats, which also make you full quickly.
Benefits of eating cashews
Cashews are a great source of the mineral copper with 40g of raw cashews providing you with 98% of your daily requirements for copper. This mineral is important for the utilization of iron in the body and plays a role in eliminating free radicals. It is also part of the development of bone and connective tissue. Cashews additionally contain manganese and magnesium. Manganese helps activate many enzymes in metabolism and helps in protein and amino acid digestion and utilization, while magnesium is vital for healthy bones.
Pair with some sweet potatoes for more yumminess
If you are looking for a quick snack you can just have this dip with some oven roasted sweet potatoes, this combination is actually pretty great.
I even used it as a dressing for a salad I had for lunch and it worked very well too. You can make a batch and store it in the fridge for 4-5 days and then use it as you go.
Here’s what you’ll need to make this cashew dip.
- 130g raw cashews (soaked for min 2 hours)
- 2 tbsp nutritional yeast
- 3 1/2 tsp mustard (I used a mild one)
- juice of 1 lemon
- 1 clove garlic, minced
- sea salt to taste
- 50ml water (add slowly)
- Place everything but the water in a small food processor and blend until smooth.
- Slowly add water until you reach the desired consistency.
- Season to taste and serve as a dip or salad dressing.