This creamy, rich curry flavoured dip is a party favourite – a Clean Eating party that is! If you keep a little curry paste always on hand in the fridge, this dip can literally be whipped up in seconds. I always have a couple fresh dips made up and sitting in the fridge for clean, guilt-free snacking in between meals.
This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)
Print Recipe
Yellow Curry Cashew Nut Dip
You will need: Blender - one which has grinder blades where at least 2 blades lie flat. *A coffee grinder can also be used; ceramic/glass container or jar w/ lid for storing;
Instructions
Grind the nuts into a flour-like consistency. Set aside.
Put remaining ingredients together in a blender and blend until smooth.
Add ground nuts to the blended mixture and blend until well combined. Or combine and mix in a food processor.
Recipe Notes
*If you have a powerful blender you can just throw all the ingredients together and then blend until smooth.
*To make your own nut milk: grind ¼ cup of nuts, add 1 cup water & blend until smooth.
*Yellow Curry Paste - the best, 'cleanest' option is to make and use your own homemade curry paste. Check out my Yellow Indian Curry Paste recipe. If you are going to use store-bought, opt for one from a health store which usually will have the least amount of preservatives, flavourings, and other additives, as possible.
