5 Minute Vegan Dill Dip with Cashew Cream
This 5 minute vegan dill dip will have everybody gobbling up their veggies!! It’s a snap to throw together in the blender, and the cashew cream base makes it super creamy.
Equipment
- High Speed Blender or a strong bullet blender
Ingredients
- 1 ¼ cup raw cashews or sunflower seeds (see tips section!)
- 1 cup water
- ½ cup fresh dill fronds and tender stems, packed
- 4 teaspoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- freshly cracked pepper to taste
Optional Garnishes
- fresh dill finely chopped
- cucumber finely chopped
Instructions
- Place cashews, water, dill, apple cider vinegar, garlic powder, salt and pepper into blender. Blend on low until cashews broken up, then start slowly increasing the speed to medium then medium high until dip is smooth, about 1-2 minutes total.
- Serve with sliced veggies, chips or as a sauce on grain bowls, pasta or grilled tofu. Great spread on burgers too!
Notes
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