Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles.Print
This delicious dip recipe is based on the Garlic Dill Cream Cheese Recipe from Sarah Kramer in her book How It All Vegan. It’s fabulous served with fresh vegetables, or used as a sauce on just about anything. If you can, let the dip chill for a few hours before serving to let the flavors meld.
- 1 box MoriNu firm or extra firm tofu
- ¼ cup raw cashews
- 2 to 3 cloves garlic
- 2 tablespoons water
- 1 teaspoon sea salt
- 1 tablespoon dried dill
- Combine the tofu, cashews, garlic, water and salt together in a blender of food processor. Blend until the mixture is ultra smooth. Add the dill and blend again briefly to mix well.
- Scoop the dip in a bowl or sealable container and refrigerate until ready to serve.
Tip: If you don’t have a strong blender, you can soak the cashews in water for several hours, to soften and make them blend easier. Just make sure to drain them before using.