(makes 1C)
This dip is good with veggies or chips!
1C raw cashews, soaked overnight
1/4C - 1/2C water (depending on desired thickness)
1 1/2T fresh squeezed lemon juice (i use a citrus press)
1T garlic powder
1T onion powder
1/4T sea salt (or to taste)
4-5 green onions, diced (if you use the whole onion the dip will be green, you can also use just the white bulbs)
1T minced fresh basil(or parsley)
1T minced fresh dill
1 garlic, crushed
pepper to taste
seasoned salt to taste
Process cashews, water, lemon juice in food processor until smooth and creamy. Add garlic and onion powders, salt, garlic, pepper and seasoned salt and process until smooth. Add green onions, basil and dill and pulse briefly to mix (otherwise your dip will be green, you can also mix the basil and dill by hand).
Dip should have a thick consistency.
Chill at least 2 hours before serving.
Serve with veggies.
Store in a sealed container in fridge for up to 5 days.
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