This unusual dip is easy to prepare and can be made up to one day in advance, which makes it perfect for parties and get togethers. If you're allergic to cashews, Brazil nuts are a good substitute in this recipe.
Makes about 2 1/2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 1 cup shelled edamame (if frozen, thaw first)
- 1 1/2 cup raw cashews
- 1 t. red wine vinegar
- 1 cup unsweetened plain soy yogurt, such as Wild Wood
- 1 t. salt, plus more to taste
- 1/4 t. onion powder
- 1/4 t. garlic powder
- 1/4 cup finely chopped cilantro or parsley, plus more for garnishing
- Cayenne pepper, to taste
Preparation:
1. In a small sauce pan over medium heat, boil the edamame in just enough water to cover until soft, about 10 minutes. Set aside.
2. In a blender, process the cashews until ground into a fine powder. Add the vinegar and the edamame and blend until creamy. Add the soy yogurt, salt, onion powder, garlic powder and fresh herbs, processing on high speed until well combined.
3. Add salt and cayenne pepper to taste and serve, garnishing with a bit of fresh herbs. (If desired, chill dip for about 30 minutes before serving. )
