Melissa Clark's Garlicky Jalapeño Cashew Dip

This cashew dip is perfectly spicy, herby, tangy, and creamy. And, it’s vegan to boot. The recipe credit is due to Melissa Clark of the New York Times food section, however, I got wind of it from an unlikely place. Jennifer Garner shared it on Instagram and her enthusiasm for it convinced me to give it a try. I was not disappointed. You have to make this! It’s all-purpose—ideal with bread, veggies, or meat.

Ingredients & Directions

1 cup roasted, salted cashews

2 tablespoons chopped cilantro, with some stems

1/4 cup canola or safflower oil

4 garlic cloves, roughly chopped

2 tablespoons soy sauce

2 teaspoons brown sugar

1-2 jalapeños, sliced (with or without seeds according to how spicy you want it)

Juice of 1 lime (I used the juice of 3!)

2 tablespoons of water

Kosher salt and black pepper to taste

In a blender or food processor, combine all ingredients. Blend until smooth adding salt and black pepper to taste. Enjoy!

Alison