Warm Leek and Cashew Dip

Last year I discovered that I’m quite good at growing leeks. In fact, so good, that I ended up with dozens and dozens of self-sown leeks from shaking just one spent flower head.

Fast forward a few months and my sister and I were craving something delicious to enjoy together one Saturday afternoon.

And that’s how this recipe came about! I plucked some leeks from the garden, cooked them down with garlic and butter until sweet, then used cashews to create this beautiful thick dip.

I warn you though… you will be tempted to eat the entire bowl!

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Warm Leek and Cashew Dip

Author: Rebecca McAlister

Prep time: 3 MinCooking time: 12 MinTotal time: 15 Min

Ingredients

• 2 small leeks, white and light green parts only 
• 2 garlic cloves 
• 50g butter 
• 160g raw cashews 
• 1/2 tsp salt
• Cracked pepper, to taste 
• 50g water, as needed

Preparation

1. Cut leeks lengthways and wash well to remove any dirt. Add to Thermomix bowl in 10cm lengths. 
2. Add 2 garlic cloves, and 50g butter to bowl then chop 3 seconds/speed 5. Scrape down sides of bowl and repeat if necessary.
3. Saute leeks and garlic for 12 minutes/120 degrees/speed 1 until soft and sweet. 
4. Add salt and pepper, plus cashews, and 30g of water and blend 5 seconds/speed 7. 
5. Scrape down sides, add a little more water and continue blending until the desired consistency is achieved. 
6. Serve warm with crackers, and vegetable sticks.

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