Creamy Raw Vegan Cashew Dip Recipes

Steps:

• Place cashews in a pot and cover with water; bring to a boil. Immediately remove from the heat, cover, and let sit for 15 minutes. Drain.
• Combine coconut milk, apple cider vinegar, and lemon juice in a small bowl and set aside to curdle, about 5 minutes.
• Melt 1/4 teaspoon coconut oil in a small pan over medium heat. Add onion and garlic; cook and stir until translucent, 3 to 5 minutes. Transfer to a blender.
• Add cashews, remaining 1/2 teaspoon coconut oil, salt, and pepper to the blender until ultra creamy. Add parsley, chives, and dill and pulse until just broken up; blending too long can turn the dressing green.
• Transfer dip to a mason jar and cover. Place in the refrigerator until chilled, about 2 hours.

Steps:

• 1. Put all of the ingredients except the cilantro and water into a food processor (to maintain a chunky consistency and pulse. 2. If you add the cilantro into the food processor the mixture will turn green. 3. Gradually add in the filtered water to achieve the desired consistency. A thick creamy dip requires only a little water. Pulse and open to scrape the sides of the carriage in order to mix thoroughly. I continually taste as I pulse, to get just the right blend of flavors. I often keep adding salt, ginger and lemon juice until I get it just right!