Traditionally, marinated vegetables, chutneys, and papads are consumed with meals because the side dish plays an important role. Sometimes the taste of dal or vegetable dishes may not be very pleasant, and in such cases, chutney helps enhance the flavor. Although everyone makes chutney from cilantro, mint, seeds, tomatoes, and onions, it is worth trying homemade cashew and garlic paste. Its creamy texture is very pleasant, and it can be served with snacks, salads, sandwiches, or other favorite dishes, which is preferable to buying a ready-made product in the store. Furthermore, preparing this special paste requires not many ingredients.
Cashew and Garlic Paste Recipe:
To begin making the cashew and garlic paste, you need to prepare the cashews. Raw cashews should be soaked in water for at least 4 hours; they can also be soaked for 8–12 hours.
How to Make Cashew and Garlic Paste
After soaking, drain the cashews and rinse them thoroughly with clean water. Then, place the soaked cashews into a food processor or a powerful blender. Initially, add only half a clove of garlic, along with extra virgin olive oil, lemon juice, green onion, sea salt, and a little honey or maple syrup.
Next, add about a quarter cup of water and blend at high speed until an absolutely smooth and creamy consistency is achieved. If the mixture seems too thick, gradually add the remaining water. It is important to ensure that the paste is neither too thick nor too thin.
Once the paste is blended, taste it and adjust the flavor if necessary by adding a little salt or lemon juice. If you prefer a stronger garlic flavor, you can add the remaining half clove of garlic and blend again. Thus, the homemade cashew and garlic paste is ready.
