Creamy Herb Dip Recipe


| 7/30/2014 3:34:00 PM


As the summer season winds down, harvest your herbal bounty and use its fresh leaves in a tasty vegan dip. This Creamy Herb Dip is simple to make—and difficult to stop eating! Filled with protein-rich cashews and the health wonder coconut oil, this raw vegan dip can be ready in under five minutes. Use a high-speed blender, food processor or immersion blender to mix, then serve as a dip with Mary’s Gone Crackers Curry Pretzels or another one of your favorite gluten-free pretzels or crackers. This recipe can also be used as a spread for rice cakes, toast, pita bread or flat bread for wraps. Best of all? It’s gluten-free!

This recipe comes courtesy Mary’s Gone Crackers.

Creamy Herb Dip 

Creamy Herb Dip Recipe

• 1/2 cup cashews, soaked for 3 hours and drained
• 1/3 cup almond milk
• Juice of 1/2 lemon
• 1/2 teaspoon raw apple cider vinegar
• 1 tablespoon coconut oil, melted
• 1 tablespoon fresh parsley
• 1 tablespoon fresh chives
• 1 tablespoon fresh basil
• 1 garlic clove, peeled
• Salt and pepper, to taste

1. In a high-speed blender, combine cashews, milk, lemon juice and vinegar until smooth.



2. Add coconut oil and blend. Then add herbs, salt and pepper, and pulse briefly.