Want a tasty and super easy dip to contribute to your Christmas dinner or holiday party? I've got the goods!! And guess what? The ingredients are cheap, the prep is easy and the recipe is sugar-free, vegan, paleo and full of flavor. I've got to be honest... I'm getting kind of sick of going to parties where the veggie tray is the same old hard cauliflower, stale broccoli and celery with ranch or hummus. I'd rather eat at home! Part of the fun of a party is trying foods that you wouldn't normally make yourself and that feel like a break from the norm! I know I just posted a cashew queso dip but this one has a much different flavor and is great as a sauce on zoodles or drizzled over the top of roasted veggies or baked chicken or fish! If you're trying to reduce your dairy intake cashews are a great alternative because when soaked and turned into a dip or sauce they take on a cheesy flavor AND give you the added boost of healthy fats that keep you fuller and more satisfied for longer. Hope you enjoy!
Cashew Basil-- When I Dip you Dip I Dip ;)
1 cup cashews
1 cup fresh basil
2 tablespoons extra virgin olive oil
1/2 lemon juiced
1/4 cup water
Himalayan pink salt
Directions: Soak cashews in a bowl of water for at least 2-4 hours in the fridge. Once finished soaking, drain and add cashews, basil, olive oil, lemon juice, water and Himalayan salt to blender. Blend on high until the consistency is smooth and creamy. I let it blend for a couple of minutes which is the perfect amount of time to slice all my veggies! I recommend choosing fresh and crunchy veggies in a rainbow of different colors so the dish pops and people are actually drawn to it. Some of my favs: cucumbers, mini bell peppers, watermelon radish, and carrots.
I would love to know how you liked this dish so feel free to message me or tag me in your dip pics on Insta and/or Facebook. Happy Holidays!!