Edamame and Roasted Cashew Dip
A vibrant, punchy dip that can be served with homemade crackers or raw vegetables. It’s also a fantastic spread for sandwiches or piled onto toasted sourdough.
Overview
- 10 min
- Makes 1 1/2 cups
- Easy
Keep for later
Ingredients
1 cup frozen shelled edamame beans
1 cup frozen peas
¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon miso paste
½ teaspoon sesame oil
¼ cup olive oil
3/4 cup Roasted Unsalted Cashews
1 tablespoon Sesame Seeds
Salt and pepper to taste
Instructions
Place the edamame and peas in a bowl and cover with boiling water. Drain after a few minutes.
Combine all the ingredients (except cashews and sesame seeds) and use a stick blender or food processor to blitz until only lightly chunky.
Stir through the cashews and sesame seeds. Taste and season as desired.
Created by Kelly Gibney
Dietary Glossary