Harissa cashew s'dip
Prep
Inactive
Total
Yield 1 cup
Ingredients
- 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
Instructions
- 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.
Recipe by Eat Like a Yogi at https://eatlikeayogi.com/harissa-cashew/