White Bean & Cashew Dip Party Platter

Appetizer platters are a must for any gathering. The key is in the dips! This white bean & cashew dip is absolutely mouthwatering! Arrange your favorite veggies, crackers, cheese, fruit and any other ingredients you like along with this delicious dip and our roasted carrot hummus for a perfect party dish. Happy Holidays!

INGREDIENTS

For dip

• 1/4 cup cashew butter made with the NutraMilk
• 1 (15-ounce) can cannellini beans
• 3/4 cup minced shallot
• 5 Tbsp. olive oil (DIVIDED)
• 4 large cloves garlic, minced
• 1/2 tsp each sea salt and black pepper
• 1/4 cup lemon juice (~2 medium lemons)
• paprika and olive oil for topping.

For appetizer platter

• Roasted carrot hummus (made with the NutraMilk)
• Cherry tomatoes
• Cherries
• Crackers
• Green and black olives
• Cheese of choice
• Raw carrots
• cucumber
• Mixed nuts

For cashew butter

• 2 cups (300g) cashews
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Making cashew butter
  • Place cashews and salt in the NutraMilk container.
  • Press Butter cycle, set for 5-6 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.
• In a medium saucepan over medium heat, warm 2 tablespoons (30 ml // adjust if altering number of servings) of olive oil. Once hot, add the garlic and shallot, sautéing until softened and translucent — about 3 minutes. Lower heat to medium-low and add the cannellini beans and the salt and pepper. Mix well to combine and heat for 3-5 minutes or until the beans are warmed through.

• To the NutraMilk, add the bean mixture, cashew butter, lemon juice and remaining tablespoons of olive oil. Blend for about 1 minute, scraping down the sides as needed. Process until the mixture is creamy and smooth. Add water if necessary to reach desired consistency.

• Enjoy warm or chill before serving. It’s delicious in bowls, as a spread on sandwiches, or as a dip with fresh veggies, crackers, pita bread, flatbread (or gluten-free flatbread), or naan (or gluten-free naan).
• Leftovers keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.

• For party platter: Arrange veggies and other ingredients you like on platter and serve with one or 2 dips. Also try the roasted carrot hummus featured here.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Minimalist Baker.