Wheat-free; Gluten-free; Dairy-free; refined Sugar-free; Vegetarian; Vegan; Paleo/Banting
Prep Time | 10-15 minutes |
Cook Time | 0 |
Passive Time | 0 |
Servings |
servings
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Ingredients
- ½ cup Cashew Nuts
- ½ cup Coconut Cream / Milk
- 1 large bunch Chives
- 1 tbsp Lemon Juice
- 1 small clove Garlic
- ¼ large Cucumber
- ¼ tsp Sea Salt
Optional
- ½ cup Coconut Yogurt
Ingredients
Optional
|
|
Instructions
- Grind the Cashew Nuts into a flour-like consistency, using a blender (with grinder attachment - see description above)
- Blend ground Cashews and Coconut Cream/Milk until smooth.
- Add half the chopped Chives, Lemon juice, finely chopped Garlic & Salt and blend together.
- Add the dip to a bowl and add the last of the Chives. Mix using a spoon.
- Chop and mix in the Cucumber.
- Optional - Add Coconut Yogurt to make for an even creamier, fluffier dip.
Recipe Notes
*Store in a glass jar in the fridge. Eat within 1-2 days.
*If you can’t get Coconut Cream/Milk or Coconut Yogurt, you can substitute Plain Clean/Organic Greek Yogurt (preferably keep most of your ingredients as plant-based as possible).