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Creamy cashew nut dip with raw summer vegetables

This creamy dip tastes totally decadent but actually only contains a few simple, healthy plant based ingredients.

Method

Using a high powered blender to make this creamy dip creates something super silky and moreish. You may never look at hummus the same again!

Place all the ingredients in a high powered blender and blend until silky smooth. This requires a little patience and you will have to keep stopping the blender to scrape down the sides. You may need to add a little more cashew milk to get the right texture but do so only a teaspoon at a time.

Place in a serving bowl and serve with lots of colourful raw vegetables.

Ingredients

250 grams cashew nuts soaked in cold water over night


1 tablespoon nutritional yeast


1 teaspoon onion powder


1 teaspoon garlic powder


1 teaspoon sea salt


4-6 tablespoons cashew milk (you may need a little more to get the right consistency)


Juice of half a lemon


Serves: serves 4-6 people as an appetizer


Dietaries: VEGAN

Method

Using a high powered blender to make this creamy dip creates something super silky and moreish. You may never look at hummus the same again!

Place all the ingredients in a high powered blender and blend until silky smooth. This requires a little patience and you will have to keep stopping the blender to scrape down the sides. You may need to add a little more cashew milk to get the right texture but do so only a teaspoon at a time.

Place in a serving bowl and serve with lots of colourful raw vegetables.

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