Mock Sour Cream and Chive DipCourse: SideDifficulty: Easy
1 c raw cashews, soaked overnight
1/2 c water
2 tbs fresh lemon juice
1/2 tsp minced garlic
1 tbs minced fresh dill
1 tbs nutritional yeast
1/2 tsp sea salt
2 tbs minced fresh chives
1 tbs minced fresh basil
- Soak cashews for 8 hours or overnight to ensure creaminess. You can skip this step if you don’t mind a chunkier texture. Place cashews, water, lemon juice, garlic, nutritional yeast and salt in food processor and process until silky smooth, stopping occasionally to scrape down the sides with a spatula.
- Add chives, basil and dill and pulse briefly to incorporate.
- Chill for 30 minutes before serving.
- Adapted from: Julie Daniluk’s “Meals that Heal”