Prep:  10 Minutes
Cook:  15 Minutes
Makes:  Approx 11/2 cups
Average: 4.4 (7 votes)
Recipe by: KitchenAid
A quick delicious low fat vegie dip - made without cream cheese. Vary the curry paste to suit your taste. Dairy free/ Gluten free/ Vegetarian. This recipe uses the KitchenAid Artisan Diamond Blender.

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Thai Cashew Dip
  1. For best results use the KitchenAid Artisan Diamond Blender
  2. Heat the oil in a medium sized saucepan. Add the onion and curry paste and cook stirring over a medium heat for 3-4 minutes or until very fragrant
  3. Add the carrot and 2 tablespoons water. Cover and cook over a low heat until the carrots are very tender
  4. Allow to cool completely. Lightly drain
  5. Add the carrots, lemon juice, coriander, cashews, coconut cream and salt and pepper to the glass jar of the blender. Cover and choose the symbol for chop
  6. Pulse 5 seconds or until the desired consistency is achieved
  7. Serve with vegetable sticks and crackers
Tips & Hints:
  • Dip can be kept for up to 3 days. Please note: vegetarian recipes in this collection may contain dairy products and eggs and are therefore suitable for lacto-ovo-vegetarians only, who have adopted a vegetarian diet for health reasons.
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