“I don’t know what to call this harissa cashew sauce-dip stuff,” I said to my husband quizzically.
My five-year-old son, who has uncanny hearing when he wants to, replied immediately, “Why don’t you call it s’dip?”
This is his thing lately—combining two words to make a new word. In this instance, I think it works. S’dip. A contraction between sauce and dip that kind of sounds like “it’s dip.” There you have it.
I make cashew milk every few days so I’m often looking for ways to use the cashew cream that is leftover. It takes a bit of imagining, but if you close your eyes, pat your head and rub your tummy, the leftover cream appears rather cream cheese-like. Thus it’s a perfect thing to replace the cream cheese, sour cream, or mayonnaise that you typically find in non-vegan sauces and dips.
Recently I was working on a savory recipe that was too dry. I had some cashew cream in the fridge sitting next to a jar of harissa, and a lightbulb went on. Harissa cashew s’dip was born. Try it with crudité, as a spread on sandwiches, or as a dip with the Super Veggie Sandwich Pockets. S’good!
Harissa cashew s'dip
Yield 1 cup
- 1 cup soaked cashews (or 1 cup cashew cream, leftover from making cashew milk)
- ½ cup unsweetened nut milk (omit this ingredient if you are using cashew cream instead of raw cashews)
- ¼ cup harissa
- 1 tsp. agave
- ½ tsp. salt
- ½ tsp. smoked paprika
- 5-6 drops of liquid smoke
- Soak one cup of cashews for eight hours.
- Since and drain the cashews and put them in the blender. Or if you are using cashew cream, add it to the blender and proceed.
- Add all of the other ingredients to the blender.
- Pulse to mix, then blend on low until the mixture is a uniform consistency, adding a touch more nut milk if needed.
- Refrigerate the dip in a tightly sealed container for up to five days.