Here is a salmon dip that is dairy free and packed full of flavour. You have the flexibility to adjust the flavour so get creative and don’t be scared to add in lots more citrus or black pepper (like I do!) You can even spice this up with a bit of cayenne pepper or chopped up pickled jalapenos. We love to enjoy ours on homemade sourdough or vegetable sticks!
dairy free salmon dip
Ingredients
110 grams Cashews (soaked in water for at least 30 minutes)
¼ cup water
Juice of 1 lemon
1T Nutritional Yeast
½ tsp garlic powder
½ tsp onion powder
¼ tsp sea salt
¼ tsp black pepper
1x 200g tin Wild salmon
2T drained chopped capers
3T finely chopped red onion
2T chopped fresh dill
Method
1. Place soaked & drained cashews, water, lemon, nutritional yeast, garlic & onion powder, sea salt and black pepper in a high-speed blender. Blend until smooth.
2. Drain the tinned salmon and add remaining ingredients into a bowl along with the cashew mix. Mix thoroughly and adjust the seasoning.
3. I usually add more lemon juice and a lot of cracked pepper!
Enjoy with vegetable sticks or try my moreish seeded crackers! So yummy! xx