Spicy and full of richness from the cashews, this easy white bean dip recipe will be your go-to for parties or a snack at home! It is dairy free, vegan, and high in protein. This post is sponsored by Silk as part of the #MeatlessMondayNight challenge this football season but the recipe, opinions, and photos are my own.
are you ready for some FOOTBALL???!!!!!
monday night football just got a whole lot better for you with this crowd pleasing (and vegan..shhh!) easy spicy white bean dip with cashews! even my hubby – a self-proffessed carnivore- loves it! the cashews give it a rich, nutty, full body flavor & texture and the high protein fills you up so you won’t miss the meat. Silk has issued the ‘Meatless Monday Night’ challenge where you ‘sideline the meat’ (clever huh?!) this football season and i’m joining in with this family favorite white bean dip!
Recipe tip: SOAKING CASHEWS
the recipe is really easy but does require one recommended step that could be new to some of you: soaking your cashews. this step, while not necessary, enhances the texture and the nutritional value of the dip. soaking make the proteins more readily available and helps neutralize enzyme inhibitors making them more digestible among other benefits. this can be done with most nuts, seeds, and grains to increase their value in your diet. in general, socking time varies by the seed or nut you are using. i found this guide helpful. for cashews place them in a bowl and cover them with warm purified water with a tsp of salt in it. your ratio should be 2 parts water and 1 part cashews. cover and soak for 2-4 hours. NOW before you run away there is a QUICK SOAK method which i always use: boil the water and salt, remove from the heat and add the one part cashews for 10 minutes. this recipe calls for 1 cup of soaked, rinsed, and drained cashews.
Silk Cashew Milk is perfect for this recipe because it is creamy and echoes the flavor throughout the dip, but you will also love it in curry, soups, smoothies, hot chocolate… there are tons of ideas on the website here!
- 1 (15oz) can cannelloni beans, drained and rinsed
- 1 cup cashews, soaked, rinsed and drained*
- 1 tsp lemon zest
- 2 Tbsp. lemon juice
- 1 large or 2 small cloves of garlic
- 1 tsp crushed red pepper flakes**
- 1 Tbsp. olive oil
- About ¼ cup Silk Cashew Milk
- Salt and Pepper to taste
- Minced parsley to garnish
- Combine the cannelloni beans, cashews, lemon zest, lemon juice, galic, red pepper flakes, and olive oil in a food processor of blender and process until fairly smooth.
- With the motor running on low, slowly drizzle in the cashew milk to the desired consistency.
- Season to taste with salt and pepper.
- Serve garnished with parsley and with sliced vegetables or pita chips.
- *See beginning of the post for soaking directions
- **Add more to desired spice level
This conversation is sponsored by Silk. The opinions and text are all mine.