Ingredients:

  • 150g raw cashews, soaked and drained
  • 120ml compliant avocado oil mayonnaise
  • 60ml full-fat canned coconut milk
  • 10ml apple cider vinegar
  • 5g garlic powder
  • 5g onion powder
  • 450g cooked chicken breast, shredded
  • 120ml Frank's RedHot Original hot sauce
  • 30g ghee, melted
  • 10g fresh chives, chopped
  • 10g fresh parsley, chopped

Instructions:

  1. Build the Emulsion: Place the soaked cashews, avocado oil mayo, coconut milk, apple cider vinegar, garlic powder, and onion powder into a high-speed blender. Process until the mixture is completely smooth and looks like a heavy cream with no grit remaining.
  2. Prepare the Protein: Take your 450g of cooked chicken breast and shred it finely.
  3. Combine and Incorporate: In a large mixing bowl, toss the shredded chicken with the hot sauce and melted ghee until fully coated. Fold in the cashew cream base, chopped chives, and parsley.
  4. Bake: Transfer the mixture to a 9x9 inch baking dish. Bake at 190°C for 20 minutes or until the dip is hot and bubbling around the edges.