Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To soak the nuts
Nut butter
Onions
To serve
How it's done
To soak the nuts
Cover the cashew nuts with cold water, soak for approx. 2 hrs.
Nut butter
Drain the cashew nuts, puree with the water until creamy. Mix in the crème fraîche substitute, lemon juice and salt.
Onions
Heat the oil in a non-stick frying pan. Reduce the heat, add the onions and salt, slowly caramelize over a medium heat for approx. 30 mins. until golden brown, stirring occasionally. Add the paprika, mix. Set aside 2 tbsp of the onions for garnish. Roughly chop the remainder of the onions, mix into the nut mixture, season.
To serve
Serve the reserved onions on top of the dip, garnish with chives.
| Tip: | Serve with toast, flatbread or vegetable sticks. |
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