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.

Ingredients:

• 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

Raw Tacos

This is what we ate for dinner tonight and they were AMAZING! The recipe is from Sarah at My New Roots, an amazing food blog with tons of tasty and healthy recipes and tips. You can find the recipe here. The tacos are made with all raw ingredients, and packed full of flavor! The salsa is full of fresh veggies and you top the tacos with a cashew "sour cream". Instead of meat you make a walnut taco mix, which is loaded with omega-3 fats and health benefits. Sarah shares some really interesting health benefits on her blog! You've got to try this recipe, so yummy!