Creamy Cashew Jalapeño Dip!
Claudia Sandoval
Ingredients:
2 cups Raw Cashews
1 bunch Cilantro, bottom stems removed
1-2 Jalapeños, stems removed
3 Garlic Cloves, peeled
1 cup of water
2 tblsp lemon juice fresh squeezed
1 tblsp Kosher Salt
Directions:
In a medium saucepan boil cashews for 15 minutes or until doubled in size. Remove from heat and rinse.
In a blender or food processor add all ingredients and blend until creamy and smooth. Add more/less salt/jalapeños/lemon juice to taste.
Serve alongside crudités and/or tortilla chips. Provecho!