Where is the party that I’ll bring the dip!
Ever tastes or made a ferment dip? Well, this was a experimented that resulted better than I thought. I was making a spreadable cashew cheese and it resulted so delicious that the second time that I made it, I had the idea of adding probity powder to it and let it ferment. For my surprise it resulted in a flavourful and healthful vegan dip.
This dip only contains soaked cashews, basil and garlic. Basil is my favourite leave but you can use other spice. I have three types of basil plants grown in my garden so I choose a type of basil, take many leaves, wash them and use them.
This dip can be enjoy with pretzel or pita chips, carrots or spread it on a toast to get creative with tapas.
*If you did not add the probiotic capsules, simply store the dip in the refrigerator.*
2 cups soaked cashews
1 cup water
Basil leaves (to your taste, I took about 4 medium leaves)
1 t garlic
2 probiotic capsules (optional)
1- Add all of the ingredients to a blender and blend until smooth.
2- Add the powder of two probiotic capsules and mix with a silicone utensil.
3- Transfer the dip into a jar of glass. Let it on top of your kitchen counter for 24 hrs to let the fermentation process happen.
4- Once done, open it to check that it smells good and do not have pink areas. If it smells weird and have pink spots, throw it away because it may be contaminated. Otherwise, if everything is ok, let it cool in the refrigerator and enjoy later.