I recently went to an event at a friends house, and there was some – apparently delicious – vegetable dip everyone was raving about, but I couldn’t have any because it was filled with dreaded dairy.  So I got it in my mind to create the best non dairy dip base that you can add any of your favourite dip mix or spices to.  And I am super confident that no-one is going to be able to tell that is it vegan!

When I was a kid, my farm grandmother would always make the best chip dip from a mix of sour cream and mayonnaise and then add a package of dip mix to the creaminess.  It was delicious and I would down as much as I could before getting a tummy ache.

Since going vegan, there is not much out there for store bought pre made dips that are not filled with preservatives and or tons of salt and “natural flavouring” which we know is terrible.

So I finally came up with my own version that is going to be a staple in our house.  It is packed with protein and only a few ingredients I’m sure you have in the house now.  It’s super fast (minus the soaking) to make and will keep for 5 days in the refrigerator, if you don’t eat it before.

The recipe…

 

 

Vegan Vegetable Dip Base

  • 2 Cups Raw Cashews (soaked for at least 4 hours)
  • 1 Cup Water
  • Juice of two Lemons (size doesn’t really matter in this case)
  • 1/2 Tsp Sea Salt
  • 1.5 Tbsp Dijon Mustard

Directions:

  1. Strain and rinse the cashews.
  2. Blend all ingredients well, (add more water if too thick, start with 1 Tbsp at a time)
  3. Add your favourite dip mix flavouring or spices. (we use pre-made dip mixes from Epicure from a friend)
  4. You can always half this, if you’re making just enough for one or two people.

 

One of my favourite flavouring’s is Lemon Dilly, Herb and Garlic, and Garlic Hummus.  So delicious.

But… I am also obsessed with the simple mix of dried dill weed, onion powder and a pinch of garlic powder.  These ones I don’t measure, just a little of each and it’s so delicious.

Try this base next time you have people over or want to dip some veggies in protein packed goodness.

That’s the thing with this dip, is because its made with cashews, it’s packed with protein to keep you full longer and energized.

Try it this weekend and let me know what you think.  Also would love to hear from you if you have a favourite recipe that you want turned healthier or vegan.  I’ll do my best to create it.

 

Have a beautiful weekend, get outdoors and enjoy before the snow.  The colours are beautiful.

 

With love and gratitude,

Jackie