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5 from 1 vote

The Best Veggie Dip | Dairy-Free

A creamy dairy free veggie infused dip to serve at your New Years party this year!
Prep Time4 hrs
Cook Time3 mins
Servings: 6
Author: Nikole Goncalves

Ingredients

  • 1-2 tbsp. Manitoba Harvest Onion Garlic & Rosemary Hemp Heart Toppers
  • 1 ½ cup cashews soaked for 4 hours
  • ¼ cup filtered water
  • ½ cup chopped carrots
  • 1 celery stalk chopped
  • 1/2 red pepper chopped
  • ¼ cup olive oil
  • 2 tbsp. lemon juice
  • 2 garlic cloves minced
  • ¼ cup red onion
  • 1 green onion chopped
  • 1 tbsp. fresh dill
  • 1 tbsp. fresh chives 1/2 tbsp. if using dried
  • 1/2 tbsp. garlic powder
  • 1 tsp. sea salt
  • ¼ tsp. paprika
  • ¼ tsp. black pepper

Instructions

  • Drain and rinse soaked cashews.
  • In a high-speed blender, blend together cashews, olive oil, lemon juice and water until smooth (roughly 30 -60 sec) scraping in between or using a tamper.
  • Transfer cashew cream to a food processor along with the remaining ingredients and process for about 10-15 sec, stopping to scrap the sides down in between. You don’t want it to be too smooth; you want to leave some colour and chunky bits throughout for texture and flavour.
  • Transfer to a Tupperware container and refrigerate for 2-4 hours.
  • Once chilled plate it with a variety of chopped veggies and crackers and you’re ready to serve!