Serves: 6, approximately
½ cup per serving
Cook Time: 10 minutes
Preparation Time: 10 minutes
Passive Time: 10 minutes
1 15-ounce can cannellini beans, rinsed and drained
2 cloves garlic, crushed and minced
1 tablespoon red curry paste
1 cup vegetable stock or water
¼ cup cashew butter
1 tablespoon fresh grated ginger
2 tablespoons fresh cilantro, chopped
½ cup cashews, chopped
In the Instant Pot, combine the cannellini beans, garlic, red curry paste, and the vegetable stock or water.
Seal the cooker, and using the pressure cook option, cook on high for 10 minutes.
Use the quick release option to release the steam from the cooker. Place the dip in a large sieve or on some cheesecloth placed over a bowl.
Let it sit for 10 minutes to allow any excess water to drain off.
Place the dip in a bowl, add the remaining ingredients and stir.
Serve warm, or cover and place in the refrigerator until ready to serve.
Calories 186.5, Total Fat 10.0 g, Saturated Fat 2.1 g, Cholesterol 0.0 mg, Total Carbohydrates 19.9 g, Sugars 0.9 g, Dietary Fiber 4.5 g, Sodium 469.9 mg, Potassium 292.2 mg, Protein 7.9 g