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1 Dairy-Free Kale, Basil and Cashew Dip

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Dairy-Free Kale, Basil and Cashew Dip

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Ingredients

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dip

  • 1 clove garlic
  • 2 cans butter beans or lima beans, drained and well rinsed (480g of beans)
  • 80 + 50 g cashews (raw or toasted)
  • juice of 1 lemon
  • 180 g water
  • 1 bunch basil, leaves only
  • 3-4 kale leaves, spines removed
  • salt and pepper to taste
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Recipe's preparation

  1. 1. Mince garlic clove at speed 7 for 3 secs.

    2. Add beans, lemon juice, 80g of the cashews,  water, salt and pepper and pulverise for 15 secs at speed 7 with measuring cup in place. The mixture will be quite wet and 'sloppy'.

    Add the kale and basil and the res of the cashews and process for 10 secs at speed 5 with the help of the spatula.

    This will give a chunky dip.

    If you prefer a smooth dip then increase speed to 8 and process untill desired consistency is reached.

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Accessories you need

  • Spatula TM5/TM6
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Tip

To increase the green colour of this dip, you could add half of the basil and /or the kale to Step 1 and increase the speed to 8. A little more water may be needed.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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