This recipe is a game changer for anyone who eats vegan or dairy-free and is looking for an alternative to dairy-filled spinach dips or the classic hummus dip. It is mild and refreshing, has a nice umami flavour to it and is chock full of nutrients! This dip makes a perfect finger-food for any occasion. Tip: Soak your cashews in water overnight for best results.
Ingredients:
2 cups raw cashews, soaked
6 tbsp (1/4 cup) freshly squeezed lemon juice
3 tbsp nutritional yeast
1/2 cup chopped red onion
3 cups chopped spinach leaves
1 tbsp cold-pressed (extra virgin) olive oil
1/4 cup cold-pressed hemp oil (optional swop: avocado oil)
10 cloves garlic
1 tbsp fine sea salt
pinch of black pepper
Directions:
In a food processor, combine garlic, onion, lemon juice and nutritional yeast and pulse until combined. Add the rest of the ingredients, stopping periodically to scrape down the sides of the bowl and puree until smooth.
Serve with warm pitas, veggies or corn chips
Refrigerate for up to 3 days.
Contact me for more specialized recipes and meal plans.
