Cashew dip with spiced carrot and apricot pickle

snack · ⏱ 25 min · 4 portions · 25.0 g carbs / portion · vegan · allergens: gluten

v5 · rb0e705f985 20260727Z1751 34.5 ml fine sea salt 300 g raw unsalted cashew 35 g coriander leaf 300 ml water 🍳 bring vinegar, sugar, salt, and water to a boil 🍳 ⏱ 2 min boil the brine pour hot brine over carrot, chilli, apricots, cardamom, coriander and mustard seeds in a jar ⏳ cool the jar of pickles 🍳 ⏱ 1 h soak cashews in boiling water to soften them 🔪 drain soaked cashews 🌀 blend cashews with capers, caper brine, coriander, parsley, olive oil, salt, water and pickle juice until smooth 🍽 spread the cashew dip over a serving plate spoon the pickles over the cashew dip finish with the reserved coriander leaves Cashew Carrot Dip 🥗 300 ml apple cider vinegar 40 g caster sugar 300 g carrot 1 piece red chilli 100 g dried apricot 8 pieces cardamom pod 2 tsp coriander seed 2 tsp yellow mustard seed 1 piece pickle brine 20 g caper 1 tbsp caper brine 30 g parsley leaf 50 ml olive oil 1½ tbsp pickle juice apple cider vinegar, caster sugar 30 ml 200 ml 100 ml 30 g coriander leaf 5 ml fine sea salt 5 g coriander leaf
http://flowcooking.food/en-us/recipe/335/cashew-dip-with-spiced-carrot-and-apricot-pickle/