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Garden Veggie Dip


This dip is amazingly delicious and can be made in 5 minutes.  It's also sugar-free, oil-free, dairy-free and entirely plant based.  I love it because it helps me use up my leftovers.  One of the staples at our house recently has been Cashew Cream.  I LOVE it, but I don't ever like it to sit in my fridge for more than 5 (ish) days.  Today I decided I needed to use it up, so I made this veggie dip out of my leftovers.  I like the recipe from Oh She Glows.  So, for my Garden Veggie Dip, I just used 1 cup of Cashew Cream and added a few spices.  I recommend letting it chill in the fridge for an hour to allow the flavours to blend, but we also eat it right away and it's still delicious!  Easy breezy.  Here's the recipe...

Enjoy!

xoxo ~ Lise-Anne {Plum Planted}

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Click Here for Printable Recipe

Garden Veggie Dip
By Lise-Anne Michel {Plum Planted}
Makes 1 cup
Plant Based, Vegan, Paleo, Gluten-free, Dairy-free, Oil-free, Refined Sugar-free

Ingredients:
1 c. cashew cream (see above link for the recipe I like)
1/2 T parsley flakes
1/2 T dried onion
1/2 t. dill weed
1/4 t. garlic powder
1/8 t. sea salt

Method:
1. Stir all ingredients together in a small bowl.
2. Cover and let chill in the fridge for at least an hour to let flavours blend.
3. Serve with veggies or as a salad dressing.  Enjoy!

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