Lemon Basil White Bean Dip with Creamy Cashew
 
 
Fresh, creamy and aromatic, this is a full-bodied plant-based spread infused with peppery notes, hints of piquant garlic and tangy lemon (Vegan, Gluten-Free)
Author:
Serves: About 2 cups of dip
Ingredients
  • 2 cups cooked white beans, thoroughly rinsed if using canned (I used Great Northern Beans - slightly smaller than cannellini prepared from dry)
  • 2 cups loosely packed fresh basil
  • ½ cup soaked cashews
  • 4-6 Tbsp fresh lemon juice (about 2 lemons)
  • 3 Tbsp olive oil
  • 2-4 garlic cloves, chopped fine (I used 3)
  • 1 tsp sea salt
  • ½ tsp coarse black pepper
  • optional heat: see Notes below.
Instructions
  1. Place cashews in a bowl and cover with tepid water allowing the nuts to soak for a minimum of 2 hours or overnight before draining.
  2. Place cooked and cooled beans, basil, drained cashews, lemon juice, olive oil, garlic, sea salt and pepper in a blender or food processor and pulse (stopping to scrape down as necessary) until desired texture is achieved - lumpy, smooth, etc.
  3. Taste the dip and adjust seasonings as desired (keeping in mind that some flavors - particularly garlic - build over time).
  4. This dip will store well in a covered container in the fridge for about one week.
  5. See Notes below for other details.
Notes
Garlic - be aware that garlic becomes more pungent over time in dips of this nature. On day 3, you may find that your dip has gathered some momentum :d We like a strong garlic presence and 3 cloves delivered that but it may not work for everyone.
Adding Heat - although I do love heat, I didn't want to spoil the delicate play of flavors in this dip (perfectly fragrant in their own right) by adding any here but as always this is a personal choice. If you would like to add a little kick, any number of options may work here from paprika to red pepper flakes to a variety of chiles such as ancho, chipotle and cayenne or the milder more generic 'chili powder' found in grocery stores.
Soaking the Cashews - I soaked the cashews for texture in this recipe - adding to that creamy factor. For those on a primarily plant based diet there may also be the benefit of reducing phytates which bind minerals making them less available for absorption (most of us aptly make up for these minerals through expansive diets) - keep in mind too that though phytic acid often gets a bad wrap in the anecdotal literature, it operates as an antioxidant in the body.
The Crackers - I discovered the 3 seed sweet potato crackers (gluten-free) you see in the images at Nob Hill the other day when I was assembling goodies as a thank you for my son's college reference writers (his idea!) - they're really yummy and I appreciate their no nonsense ingredients. RW Garcia is based out of San Jose, CA (see you next year Sharks!).
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2016/06/lemon-basil-white-bean-dip-with-creamy-cashew.html