Silky Smooth Vegan Aubergine Dip with Cashews

by

This recipe offers a creamy twist on the classic baba ganoush, using cashews to create an incredibly smooth and luxurious dip.

Ingredients

  • 2 aubergines (eggplants)
  • 40g cashews
  • Juice of 1/2 lemon
  • 1 garlic clove
  • 2 tbsp tahini
  • 1 tbsp extra virgin olive oil, plus extra for drizzling
  • Salt and pepper to taste

Optional toppings:

  • Sumac
  • Za’atar
  • Fresh parsley, chopped

Method

  1. Prepare the aubergines:
    • Prick aubergines with a fork
    • Grill for 45-50 minutes until charred, turning halfway
    • Let cool, then peel and discard skins
  2. Soak the cashews:
    • Cover cashews with hot water while aubergines cook
  3. Blend the dip:
    • Combine aubergine flesh, drained cashews, lemon juice, garlic, tahini, olive oil, salt, and pepper in a blender
    • Blend until smooth
  4. Serve:
    • Transfer to a serving plate
    • Drizzle with olive oil
    • Sprinkle with optional toppings if desired

This Silky Smooth Vegan Aubergine Dip is a delightful twist on a Middle Eastern classic. The addition of cashews creates an incredibly creamy texture that will impress both vegans and non-vegans alike. Don’t hesitate to try this recipe – it’s perfect for sharing with friends, serving as a party appetizer, or enjoying as a healthy snack. The rich, smoky flavor of the grilled aubergine combined with the nutty cashews and aromatic spices will have you coming back for more!