CASHEW DIP

INGREDIENTS

Cashews, Raw + Unsalted

Fresh Lemon Juice

Bragg’s Apple Cider Vinegar

DIRECTIONS

Soak your raw cashews in hot water for at least 10 minutes.

Drain the hot water off and replace it with cold water, but don’t cover the cashews. (Start with less and add water as you blend.) Add the juice of half a lemon, 1-2 teaspoons of Apple Cider Vinegar, 1 teaspoon of Granulated Garlic, and a dash of salt and pepper.

Blend until smooth and creamy, adding water until the consistency is right for you.

Serve with Everything but the Bagel Seasoning, or some cut green onions. Today I opted for some more lemon juice, and some Nanami Togarashi.

This dip can also replace sour cream in a plant-based stroganoff recipe. The last time I made it I used shiitake mushrooms, and steamed zucchini noodles. It was to die for.

Lastly, you can serve it with all sorts of different cut raw veggies, pita chips, potato chips or fancy crackers. It’s tasty all sorts of ways.