This recipe is dairy-free and, unlike making caramel dip, you won’ t even have to cook (i.e., risk burning) anything!
The texture shown here can only be achieved in a powerful blender like a VitaMix or Blendtec. (If you don’t own one of these machines, see the “Blender Note” at the end of the recipe.) Consider yourself warned, you are going to have a love/hate relationship with this recipe – you’ll love how it tastes, but hate that you can’t stop eating it! Seriously, I don’t advise trying the recipe until you have plenty of other folks around to share it with….or you may give yourself a stomachache 😉
Mix the following together in a powerful VitaMix or Blendtec machine:
1/2 cup grapeseed oil (I’ve seen this available even at the most basic grocery stores in my town)
1 1/2 cups unroasted/unsalted cashews (may need to get from a health store or health food section; often found in bulk bins)
1/3 cup fresh lemon juice (about 1 1/2 – 2 lemons)
1/3 cup raw honey
6-8 pitted dates
1 tsp pure vanilla extract
You can eat it right away, but we prefer to let it chill completely in the fridge first. Store extra (if there is any) in the fridge, as well.
YIELD: 2 cups
This tastes great eaten straight out of a bowl with a spoon, too!!! Who needs the apples?! LOL!
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BLENDER NOTE: While the gooey texture of this dip is best achieved using a high-powered blending machine, it is possible to make this recipe in a food processor. Just substitute three-fourths of a cup of cashew butter for the cashews, and reduce the amount of grapeseed oil from a half of a cup to a fourth of a cup. The dip will taste great, but it won’t be as smooth and gooey as it is when using a high-powered blender. However, because a food processor won’t heat up the dip as much as a high-powered blender, the dip is generally cool enough to enjoy immediately when made in this fashion.