The Best Veggie Dip | Dairy-Free
A creamy dairy free veggie infused dip to serve at your New Years party this year!
Servings: 6
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!