Here is a yummy dip for the holidays that you can make ahead for a party. It is great with raw veggies but also doubles as a great sauce on foods like falafel or even spread on sprouted bread and layered with cucumbers and tomatoes.
Rather than the typical dill dip which uses dairy sour cream and mayonnaise, this dip uses a cashew base and is vegan.
1 cup raw organic cashews, soaked for 4 hours or more
1/4 cup purified water
3-4 large garlic cloves
1 cup fresh dill
4 Tablespoons grape seed oil Vegenaise
1/2 teaspoon sea salt
Add all ingredients to Vitamix or high-speed blender and mix on medium speed for about 30 seconds or until desired consistency. Refrigerate for a few hours or overnight.
Choosing healthy living over dying 🙂