Wednesday, July 31, 2013

Vegan Cashew Dill Dip

This is a great healthy alternative to a store bought dip. It is easy to throw together and is made with fresh healthy ingredients. One recipe makes about 1 to 1 1/2 cups so you can keep some on hand in the fridge to snack on. Great with fresh veggie or pita chips.

  • 1 cup raw unroasted, unsalted cashews
  • grapeseed oil (about 1/4 cup or less)
  • 1/4 cup warm water
  • 1 teaspoon sea salt
  • 1 small lemon, juiced
  • 2 tablespoons minced fresh dill or 2 teaspoons dried dill weed
  • 1 teaspoon mustard
  • 2 garlic cloves, minced
  • 1/4 cup cold water
Pulse cashews in the food processor. While pulsing stream in the grapeseed oil. Pulse until smooth, about 1 minute. Next dissolve the sea salt in the warm water. Pour into the food processor and pulse to combine. Now add the rest of your ingredients to the food processor and pulse to combine. You can add more water to thin the dip. Place in the refrigerator for a few hours before serving. The dip will thicken more as it chills. Use within a couple weeks or freeze.

*Recipe modified from The Healthy Cooking Coach

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