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Raw, Vegan and Gluten Free Cashew Dip

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Prep Time 2 hours
Total Time 20 minutes
Servings: 1 1/2 cups
Calories: 77
Ingredients Method Notes

Ingredients
  

  • 1 cup raw cashews soaked overnight (minimum 2 hours)
  • juice of 1 lemon
  • zest of 1/2 a lemon
  • 2 Tbsp extra virgin olive oil
  • sea salt to taste
  • ¼ cup fresh cilantro chopped
  • 1 Tbsp fresh oregano chopped
  • 2 green onion stalks chopped (about ¼ cup)
  • 2 cloves garlic grated or minced
  • 2 Tbsp unsweetened almond milk optional

Method
 

  1. Soak the cashews in flitered water in a bowl set in the refrigerator. Two hours minimum, but overnight will yield the creamiest results.
  2. Drain the cashews (reserve 1/2 a cup of the water) and set aside.
  3. In a food processor, blend the remaining ingredients (except the cashews and almond milk) until smooth. Gradually add in the cashews in small batches, blending completely smooth before adding more. Use the soaking water to make a creamier dip or the almond milk if you choose. Blend until a desired consistency is reached.
  4. Season with salt and serve. Delicious with fresh crisp vegetables.

Notes

For a creamier consistency, you can try using just almond milk and no soaking water.