Sometimes the dips you buy in the store really just arn’t enough. Seriously, it will be like $5 for a tiny vegan dip. But making it your own is just so much more rewarding and satisfying. I made a whole tub of this (with the help of my Dad) that my family and I enjoyed for dinner. I am still eating it throughout the week with a side of simple steamed carrots with salt and pepper. And I’m loving it!! Just take it out and let it reach room temperature to soften up, and dig in!
Plus this is made out of very healthy ingredients, nutrient and protein packed cashew nuts, and healthy garlic, onion and dill seasonings. Its quick to make, easy to assemble in 10 minutes or less if you have a high powered blender, and will last a week in the fridge.
Lets get started!
Dill Garlic Cashew DipPrint Recipe
- 2 Cups - Cashews (soaked 3-4 hours)
- 1 Cup - Coconut Milk or Vegetable Broth
- 2 Tbsp - Dill
- 1.5 Tbsp - Garlic Cloves, Crushed
- 1 Tbsp - Onion Powder
- 1 tsp - Crushed Mustard Seed
- 1/2 tsp - Cumin (optional)
- Dash of Sea Salt and Black Pepper
Soak cashews overnight or for 3-4 hours in a bowl of water and a dash of salt.
Strain cashews and place all ingredients in blender.
Blend until creamy smooth. Add more liquid if it is too thick. Adjust seasonings to taste.
Garnish with dill and enjoy with chips, carrots, celery, broccoli, etc!
This will make approximately 3 cups of dip.