(chickpea & cashew) This recipe has been modified for BLE structured meal planning.
| Makes 8 servings (about 3 oz each). Each serving provides: ¼ protein serving ¼ fat serving |
Ingredients
(recipe makes about 24 oz)
(2 protein) 12 oz can or cooked chickpeas
(free) 6 oz water*
(4 fat) 2 oz cashews, soaked
(condiment) ¼ cup lemon juice
(condiment) 1 oz dried (= 5 oz fresh) vegetable soup flakes
(condiment) .5 oz nutritional yeast
(free) 2 tsp onion powder
(free) ½ tsp garlic powder
(free) 2 tsp dried dill weed
(free) 1 tsp salt
Instructions
Although everything can be put in a food processor, for this recipe I prefer using a combination of both a VitaMix and food processor. Using a VitaMix blends the cashews to be extra creamy while a food processor allows for easier removal of the mixture as well as controlling how chunky or creamy you want it to be.
- Discard soaking water from the cashews. Add the cashews and water to blender and blend until creamy. Set this aside.
- Add to food processor the chickpeas, lemon juice, vegetable soup flakes, nutritional yeast, onion powder, garlic powder, dill weed, salt and cashew cream.
- Process to desired texture or until creamy.
- Allow mixture to sit overnight to meld the flavors and to give time for the dried vegetables to rehydrate.
- Divide into 8 equal portions.
- Keeps in refrigerator up to 5 days or freeze.
How to Use
- as a dip with raw vegetables
- use as a sauce or salad dressing (mix with water to achieve desire consistency)
- drizzle mixture over steamed vegetables or salad
- mix into polenta
- mix into mashed potatoes
Notes/Tip
- The cooking water (aqua faba) from the chickpeas is full of flavor and nutrients. Instead of water, use 6 oz of the aqua faba from chickpeas. Or use a mixture of aqua faba and water.