This stuff is addictive. You will be tempted to eat it with a spoon. Or pour it straight out of the jar into your mouth.
And it’s okay if you do, because it’s super healthy and packed full of good stuff, like turmeric–a powerful anti-inflammatory, packed with antioxidants, that’s good for digestive and liver problems, as well as skin diseases. Garlic, in addition to being one of the tastiest foodstuffs in existence, is also very healthy. Cashews, like all nuts, are packed with protein, and they’re also rich in iron and zinc. The FDA calls them “brainpower boosters.” Their rich, sweet flavor makes a great base for sauces and soups. I think cashews are my favorite nut (sorry, pecans!).
1 cup cashews
2 Tbsp minced garlic
1/2 tsp turmeric
1/4 cup extra virgin olive oil
sea salt, to taste
1. In a small electric mixer or blender, mix cashews, garlic, turmeric, and half the olive oil. Stop mixing; use a spoon to scrape down any chunks from the sides of the bowl/blender. Continue mixing. Drizzle remaining olive oil slowly into the mixer.
2. Add a pinch of salt and blend some more. Taste; add more salt if desired. Mix again.
3. Add water as needed to achieve desired consistency.*
4. Pour into an air-tight container and store in the fridge.
Twists: add fresh herbs like basil or cilantro, or some curry powder for an even richer, more complex flavor.
*I usually use about a half cup of water per cup of nuts, but you might add more for a thinner dressing. A thicker sauce can be used as a dip for raw vegetables–mmm! I also like to leave it just the tiniest bit crunchy (see the photo below), but if you blend it a bit longer, you can make it nice and creamy-smooth.