Attention dip fans! Now you can dip with a clear conscience. A delicious and quick recipe to spice up salad dressings or enjoy as a plant-based dip.
Dipping with a clear conscience
Tacos or vegetable sticks get a creamy, "cheesy" upgrade with this new cashew-jalapeño sauce! The dip is prepared in a blender with just six ingredients and is a simple, subtly spicy, plant-based sauce that really rounds off a meal. It goes with everything that can be refined with sauces or dipped, and is also ideal as a salad dressing. Good to know: Leftover sauce can be stored in an airtight container in the refrigerator for up to four days.
Tip: Add maca powder as a seventh ingredient. This gives the dip that little extra energy boost. The maca root contains a multitude of vitamins, minerals, and secondary plant compounds. These include, among others, vitamins B1, B2, C, and E, as well as potassium, magnesium, sodium, iron, and calcium.
Ingredients:
100 g raw cashews
1/2 small jalapeño, coarsely chopped
1/2-1 tablespoon nutritional yeast
160 ml water
1 tablespoon lime juice
2 g garlic, peeled
1/4 teaspoon sea salt
Contents of 2 capsules Bio Maca MEDICOM TERRA®
Preparation:
- Cover cashews with hot water by at least 1 cm. Soak for 15 minutes.
- Drain the cashews and place them in a high-speed blender with the remaining ingredients. Puree at the highest setting until the mixture is smooth and creamy.
- Taste and, if necessary, add more nutritional yeast for the "cheesy" flavor, lime juice for acidity, jalapeño for heat, or salt if desired.
Enjoy your meal!
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