Creamy Vegan Lemon Dill Dip
Ingredients
- 2 cups raw cashews
- 1 tablespoon nutritional yeast
- 1 tablespoon unseasoned rice vinegar
- 1 cup filtered water
- Juice of 2-3 lemons
- 1/2 cup fresh dill weed or 2 tablespoons dried dill
- Himalayan salt to taste
Preparation
Soak 2 cups raw cashews in water for 2-3 hours, then drain.
Blend the soaked cashews, 1 tablespoon nutritional yeast, 1 tablespoon unseasoned rice vinegar, and 1 cup filtered water in a high-speed blender or food processor until creamy and smooth.
Stir in the juice of 2-3 lemons and 1/2 cup fresh dill weed or 2 tablespoons dried dill.
Add Himalayan salt to taste.
Chill the mixture for 1 hour before serving with vegetables.
Tips
Nutritional yeast is a great source of protein, B vitamins, and trace minerals.
