Friday 12 August 2021

    BioToday | Lentil chips with cashew dip

    These lentil chips with cashew dip and vegetables are the perfect healthy afternoon or evening snack. The dip is full of healthy ingredients and is also completely vegan! In addition, the flavors of the cashew nuts, garlic, tomato and herbs fit perfectly with our sea salt lentil chips. A quick, easy and delicious snack.


    Ingredients Lentil chips with cashew dip

    • bowl
    • Pan
    • Blender

    Ingredients Lentil chips with cashew dip

    For 6 servings

    • 1 onion
    • 1 clove of garlic
    • 1 Roma tomato
    • 1 tbsp olive oil
    • 150 grams cashew nuts
    • 300ml water
    • 0.5 vegetable stock cube
    • 2 tbsp BioToday nutritional yeast
    • 2 slices of jalapeno from a jar
    • 0.25 tsp onion powder
    • 0.25 tsp garlic powder
    • 0.5 teaspoon smoked paprika powder
    • Pinch of salt
    • BioToday Lentil chips sea salt

    Preparation method

    1. Place the cashew nuts in a bowl and cover with boiled water. Let this soak for 10 minutes. Prepare the stock in advance by mixing 300 ml of boiled water with the stock cube and let it cool.
    2. Chop the onion, finely chop the garlic and cut the tomato into cubes. Heat the oil in a pan, fry the onion and garlic until the onion is translucent, then add the tomato and fry for a while until the tomato softens. Let this cool.
    3. Drain the cashew nuts, put together with the cooled stock, the onion-tomato mixture and all other ingredients in a blender and blend until smooth. Put (part of) the dip in a bowl, optionally divide some chopped coriander, tomato and jalapeno over it.
    4. Serve with the lentil chips and some vegetables of your choice for dipping.

    Tip: The dip can be kept covered in the fridge for at least 4 days. Enjoy!

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