I whipped up this dip as a throw-together experiment for Christmas eve and it was so good that I made it again, took pictures, and wrote down the recipe so I could share it here. We were dipping everything in it: chips, raw veggies, steamed asparagus, our fingers...
Smoked Paprika Cashew Dip
1 cup cashews
1/4 cup rice vinegar
1 teaspoon smoked paprika
1/4 teaspoon salt + more to taste
pinch of black pepper
2 green onions
1/2 sweet white or yellow onion
Dice small and sautee the white/yellow onion until caramelized. Set aside. Thinly slice the green onions. Set aside.
In a high-speed blender combine the cashews, rice vinegar, water, smoked paprika, salt & pepper. Blend until smooth & creamy. Add more water if it's too thick. Add salt & pepper to taste.
Stir in all the onions. Refrigerate for a few hours to let the flavors meld.
We did eat one batch of this right out of the blender because we couldn't stop ourselves and it was delicious that way too. So, if you really can't wait it's ok.
I imagine this would be good as a sauce or salad dressing or sandwich/wrap spread. And you might want to double the recipe.
I hope everyone has had a great start to 2013. Mine has been busy but really nice. School starts up again on Monday, so I plan on relaxing a lot this weekend.