gluten-free; sugar-free & yeast-free
100 g raw cashew nuts
200 ml Greek or plain yoghurt
1 spring onion, trimmed and thinly sliced
2 tsp extra-virgin olive oil
pinch paprika (smoked for extra flavour)
sea or herbal salt and pepper (black or cayenne) to taste
1.Dry-toast the cashew nuts by stirring them in a thick-based pan on medium heat for 3 - 5 minutes, until lightly browned.
2.Grind the seeds in a power blender or spice mill into a fine powder.
3.Mix the nuts into the yoghurt.
4.Stir the spring onion and oil into the mixture and add salt and pepper to taste.
5.Transfer the dip to a small bowl and sprinkle with paprika.
6.Serve with carrot and cucumber sticks, for dipping.