First, soak the raw cashews in 4 cups of warm water for at least 2 hours, otherwise you can place them in a large bowl, then add 4 cups of boiling water and let the cashews soak in the hot water for approximately 45 minutes to speed up the process.
Once ready to make the sauce, drain the cashews, then add them to a high powered blender along with cilantro, jalapeno, garlic, lime juice, fresh water, salt and pepper. Blend until a thick sauce comes together, adding more water to thin and salt to taste as necessary. Serve with plantain chips, radishes, carrot sticks, cucumber slices, pita chips, tortilla chips or crackers. Also great as a sandwich spread, on quinoa, as a dressing for a buddha bowl, on top of grilled chicken, stirred into pasta and so much more!
To store: this delicious vegan green cashew dip recipe will stay good in your fridge for up to 5 days in an airtight container. Enjoy straight from the fridge, or whisk it into warm pasta if you'd like to use it as a sauce!
To freeze: you can also easily freeze this recipe! Simply add the dip to a freezer-safe container or bag and place it in your freezer. When you’re ready to use it, let the dip thaw in the fridge before using it. You may need to blend it with a bit more water if you’re finding that it’s too thick.