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Dairy-Free Sour Cream and Onion Dip Recipe
Posted by Kristen on Mar 15, 2012
This all-raw, nutrient-dense dip is an excellent substitute for dairy-based dips that are commonly served with vegetable platters. The creamy substance of this dip is provided by raw, organic cashews, which are naturally abundant in magnesium, healthy fatty acids, copper, and tryptophan.
Try serving this creamy dip alongside a bunch of celery sticks, carrot sticks, cherry tomatoes, broccoli & cauliflower florets, raw zucchini sticks, bell pepper slices, and any other raw vegetables that you enjoy.
1 cup soaked raw, organic cashews (Soak for 1 hour, drain, dry)
1/2 cup water
1 1/2 tablespoons fresh lemon juice
2 tablespoons finely chopped green onions or fresh chives
1 tablespoon finely minced fresh basil
1 tablespoon finely minced dill weed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
Use a food processor to blend cashews, water, lemon juice, onion powder, garlic powder, and sea salt until smooth. Stop every few seconds to scrape down the sides of the food processor with a spoon or spatula.
Add the green onions or chives, basil, and dill weed, and pulse for about 5 to 10 seconds to bring everything together.
This delicious, dairy-free sour cream and onion dip is best served after being chilled in the refrigerator for at least 2 hours. When stored in an air-tight container, this dip will stay fresh in the refrigerator for up to five days.
Note: This recipe is a slightly modified version of one found in Raw Food Made Easy - highly recommended for simple, plant-based, nutrient-rich recipes.
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