From the MC (master chef) of our upcoming Escapes retreat in Nicaragua, a simple and delicious picnic staple…
What could be easier? If you’re in the market for a throw-together dish that’ll make your friends and fam question how many hours you toiled away in the kitchen, stop right here.
Cashew Thyme Dip
Makes 9 cups.
6 cups raw cashews OR 8 cups soaked cashews
1/2 + 1/4 cup finely chopped fresh thyme
1 1/2 cup olive oil
1/8 cup + 1 1/2 tbsp pressed garlic
1/4 + 1/8 cup balsamic vinegar
1 cup filtered water
1 + 1/2 tsp sea salt
1/8 cup + 1 1/2 tbsp tamari
1/4 cup + 2 tbsp lemon juice
1 tsp ground pepper
2 cups raw spinach
4 teaspoons lemon zest
Soak cashews for at least 4 hours or overnight. Strain and rinse cashews. Add all ingredients to a food processor and blend until smooth. Serve over raw vegetables, use as a spread, or eat like a dip!
+ Join us on our next FP Escape!! We can’t wait to adventure with you — book your spot today!