Easy
A creamy plant-based, superfood-packed dip to pair with crackers and crudités. Kids and adults alike will love this smooth and easy topper.
Ingredients
SERVINGS: 1 Cup(s)
- ½ cup raw cashews, soaked in water for 2 hours at room temperature, or up to overnight in the refrigerator, and drained
- ¼ cup cold-pressed avocado oil
- 2 tbsp water
- ¼ cup lime juice
- ½ tsp fine sea salt
- 6 sprigs parsley, stems included, coarsely chopped
- 6 sprigs cilantro, stems included, coarsely chopped
- 1 medium avocado, pitted, peeled and chopped
Instructions
Avocado Cashew Dip
Makes about 1 cup
1. Combine the cashews, oil, water, lime juice and salt in a blender. Blend at high speed for about 2 minutes, until very smooth.
2. Add the parsley, cilantro and avocado and blend at high speed for about 30 seconds more, scraping down the sides of the blender as needed. Taste for seasoning, adding more salt if needed.
3. Serve right away, with crudités and crackers.
This recipe was originally featured in Edible Silicon Valley Digital Edition issue 30
