Avocado & Cashew Thai Dip


The cashew nuts in this dip provide a good source of protein and fats. Avocado also increases the fat content.  The majority of fat in avocado comes from a family of fats called phytosterols which are involved in key processes for managing inflammation (so good if you have any kind of inflammatory skin condition, asthma or arthritis for example). Using fresh herbs in dishes significantly improves the health benefits (they tend to be packed with vitamins, minerals and beneficial plant chemicals).


  • 1 cup of cashew nuts (replace with cooked and drained haricot beans if you have a nut allergy)
  • 1 medium/large avocado
  • Juice of 1 lime
  • 1 clove of garlic
  • 1 large bunch of Thai basil
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • Dried chilli flakes / pinch of chilli powder (optional)

Begin by blending the cashew nuts in a food processor until smooth.

Then add the rest of the ingredients and blend everything together until you have a smooth, dip like consistency.  If you need to make it smoother add more olive oil or a splash of water.

Adapt the flavour by substituting the Thai basil with regular basil or fresh mint.

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