Get ready to have your mind blown!!! This dip, that could possibly be a salad dressing, is amazing! It is healthy and has NO DAIRY but taste like it does. I found this at a Whole Foods Raw Food cooking class. You just have to try it once to taste what I am talking about. My husband, who is not big on healthy dishes LOVES it. He is very skeptical about things tasting weird when not his normal food types. I put this out as a snack today. Him, along with my 3 kids gobbled it up and wanted MORE! I am glad this makes a big batch!! A great dip to make for Sunday Meal Prep.
You do need to plan ahead though. The night before you will need to soak your cashews. This is super easy, you just have to remember to do it! I used my 4 cup measuring cup and measured out 2 cups plain cashews. Then I filled it with filtered water from my fridge to the 4 cup mark. Here is what it looked like.
The next morning it will look like this. Don’t forget to drain out the water before adding the cashews to your blender.
Now it is time to make your dip! Once you have all your ingredients ready it is super quick to make. For my lemon juice, I used 4 of my frozen lemon juice ice cubes. They each measured 1 Tablespoon each. Super easy to not have to squeeze a lemon and save time.
In a high speed blender, blend the drained soaked cashews, lemon juice, water, apple cider vinegar, salt and garlic until smooth. Once smooth, pulse in your black pepper and dill. It took about 10 pulses. It will feel like a lot of dill but don’t worry it will taste amazing! Trust the recipe! I used my awesome blender for this recipe and it blended up so fast! If you are in need of a great blender check out the one I use in a link to Amazon below the recipe.
The dressing tasted great right after, but it will mellow out once it sets up in the fridge. I left it in there for an hour while we ran errands before we dug into it.
We enjoyed this dip with carrots, cucumbers, peppers. You could also have cherry tomatoes, celery and any other vegetable you can think of. I will update once I try it on a salad. Enjoy!
- 2 cups soaked cashews (I got the plain no salt cashews)
- ¼ cup lemon juice
- 1 cup water
- ⅛ cup apple cider vinegar
- 1½ tsp salt (I use Himalayan pink salt)
- 1 tsp garlic clove or ⅛ tsp garlic powder
- 1 tsp black pepper
- 3 Tablespoons FRESH dill weed chopped OR 2 Tablespoons dry dill weed (I used dry)
- In a high speed blender blend the soaked cashews drained, lemon juice, water, apple cider vinegar, salt and garlic until dressing is smooth.
- Pulse in the dill weed and black pepper.
- Let the dressing set in the fridge for an hour for best taste.
- Enjoy with your favorite vegetables for a dip or possibly on a salad as a dressing.
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