A simple dairy-free recipe for Cashew and Basil Dip that is perfect in a Chicken Wrap with veggies
250 ml tightly packed basil leaves
200 g cashew nuts, soaked in boiling water for 30 minutes
125 ml sesame seeds
160 ml Almond Breeze Unsweetened or Original Almond Milk
30 ml nutritional yeast (available from health shops) (optional)
1 large clove garlic, crushed
30 ml lime juice
2.5 ml salt flakes
Combine all the ingredients for the spread in a food processor and process until smooth.
Spread on wraps and top with sliced smoked chicken, sprouts, grated carrots, tomato, rocket, onions and any other vegetable toppings of your choice.
Roll up and cut in half.
Also delicious as a dip with veggies e.g. carrot, cucumber and celery sticks, tomatoes, broccoli, cauliflower, mange tout peas and baby corn.
Use as a spread on sandwiches and crackers or pizza.
Thin down with a bit of Almond Breeze almond milk to pouring consistency and use as a dressing over salad.