While cashews will most likely always remain my favorite, I made a new dip that rivals in flavor intensity. We have been on a pistachio binge lately, so it’s only natural I eventually think of new ways to use them…
tomato cashew-pistachio dip
1 cup cashews, soaked overnight
1/2 cup pistachios, shelled and soaked overnight
7 – 8 roasted tomatoes
2 cloves garlic
1 tablespoon nutritional yeast
1/2 teaspoon sea salt
juice of 1 lemon
water, reserved from soaking
Add all ingredients to food processor and blend. Add reserved water as needed to reach desired consistency.
Serve with vegetables and crackers for dipping.
Do you like pistachios?
What is your favorite nut?