vegan cashew carrot dip with cilantro and lime
This vegan dip is a perfect summer snack served with fresh veggies, pitas, or crackers. Its also delicious as a spread on sandwiches.
Servings: 2 cups of dip
Equipment
- high speed blender
Ingredients
- 1 c cashews soaked overnight
- 2 large carrots or 3 small carrots roughly chopped
- 2 cloves of garlic peeled
- 1 c cilantro
- ΒΌ c water
- 2 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 1 tsp fine sea salt
Instructions
- Soak cashews at least 3 hours but preferably overnight.
- Add all ingredients to a high speed food processor. Blend until mixture is smooth and has a hummus-like consistency. Taste and adjust lime juice, olive oil, and salt to taste.