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Gluten-Free

Curry Cashew Dip

You can use this delicious curried dip as a sauce on pretty much anything or as a dip with some veggies.

Serve with thinly sliced fennel, chilled steamed asparagus, endive leaves, purple heirloom carrots and radishes. You can also use as a sauce to top chicken, fish or grilled tofu, or thin them with lemon juice to make a creamy salad dressing.  

Servings
6
Prep Time
10 min
Duration
40 min

Ingredients

  • ½ cup raw unsalted cashews + additional chopped cashews for garnish

    2 tsp curry powder

    1 cup full-fat plain Greek yogurt (TRY: Stonyfield Organic Whole Milk Greek Plain)

    ½ tsp lime zest + 1 tbsp fresh lime juice sea salt, to taste

Preparation

To a small skillet on medium-low, add cashews and toast for 3 minutes. Add curry powder and toast for 2 minutes more. Transfer mixture to a small food processor with yogurt, lime zest and juice; process until smooth. Season with salt. Transfer to a bowl, cover and refrigerate for 30 minutes. Garnish with chopped cashews.

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 96
  • Carbohydrate Content 5 g
  • Cholesterol Content 6 mg
  • Fat Content 6 g
  • Fiber Content 1 g
  • Protein Content 6 g
  • Saturated Fat Content 2 g
  • Sodium Content 56 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 3 g
  • Polyunsaturated Fat Content 1 g