FP Escapes: Cashew Thyme Dip from Mikaela Reuben

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.

Ingredients

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

Method

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!  

Comments

  1. Feeling super inspired by all of these healthy recipes from Mikaela Reuben!! I’m definitely going to try this dip this week!

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