Caramel is something I have missed since going dairy free and low sugar. While this cashew caramel dip isn’t exactly caramel, it’s similar in taste and has just enough sweetness to make it a great fruit dip.
Back in August, I learned from my friend Valerie of City | Life | Eats that cashews can make a wonderful cream. To get it really creamy it requires two things. One is soaking and the other is a high powered blender. I bought a Blendtec with a twister jar earlier this year and love it! You can make it with other machines such as a normal blender or food processor, but it will not be as smooth and creamy.
Those two requirements mean that you have allow a bit of time to get this made from start to finish (soaking), but the actual amount of time spent on making it is minutes (blender).
Cashew Caramel Dip
- I cup raw (not roasted) unsalted cashews (whole or pieces)
- 1/4 cup coconut palm sugar (brown sugar might work too)
- 1/4 cup water
- pinch of salt
- Place the cashews in a small bowl, cover with cold water and soak for 1 – 2 hours.
- While the cashews are soaking, heat the water in a small sauce pan, add the coconut palm sugar, stir to dissolve and bring to a boil. Boil for one minute. Remove from heat and allow to cool.
- Drain and rinse the cashews. Place the cashews, cooled sugar water, and salt in your blender. I used a Blendtec twister jar. Process until the cashews are smooth and creamy. Add more water, about a teaspoon at a time if the mixture is too thick to keep moving in the blender. Amount of water needed will vary depending on soaking time.
- Remove to a bowl or container and preferably chill before serving.