Curry Dip
Ingredients
- 8 ounces of tofu
- ¾ cup of non-dairy milk
- 2 tablespoons raw cashews
- 1 tablespoon arrowroot
- 3 teaspoons liquid sweetener
- 1 ½ teaspoon curry powder
- ½ teaspoon turmeric
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- 1/8 teaspoon ginger
- ½ teaspoon chopped parsley
- ½ teaspoon basil
- Celtic Sea Salt
- Cayenne Pepper
Instructions
- Combine all the ingredients in a blender or food processor. Chill 1 hour before serving as a dressing or vegetable dip.
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