Skip to main content

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}

-------------------------------------------------------------------------------------------------

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!

Comments

Post a Comment

Popular posts from this blog

"Glory Sauce" (Modified)

BEST SAUCE EVER!!!

This sauce is not my original recipe, but I am a HUGE fan of Glory Sauce.  The only problem is, in its original form, it's an oil-based dressing (which most dressings are)...and I don't eat oil.  So...I "healthified" it, and honestly, I like it even better this way, which I didn't think was possible.  The original recipe is served at the Fresh Tracks Cafe, at the White Water Ski Resort in Nelson, BC, Canada, and can be found in their Whitewater Cooks cookbook, which is full of amazingly yummy recipes.  Anyways, I replaced the refined oil content of this recipe with some creamy, natural oils, and the results are pretty amazing!  It's the most versatile sauce ever, fantastic drizzled on pretty much everything.  I eat it over rice bowls, salads, Asian dishes, and I even drizzle it over baked potatoes.  So here it is...


First off, I use this Braggs' brand Natural Soy Sauce Alternative rather than actual soy sauce.  It's a great, health…

Sweet Potato Waffles

Well, these are kind of my faves.  My family goes crazy for them, and they are requested multiple times per week.  It's awesome too, because they are so darn healthy that I don't mind accommodating the requests at all.  We eat them for breakfast, lunch and supper...often.  The amount of sweet potato I use varies greatly, depending on the size of sweet potato I'm using, or what I happen to have on hand.  I've used anywhere from 2-5 cups of sweet potatoes (cooked) and always get awesome results.  I started out using 1/2 a large sweet potato per batch, but lately I use the whole thing and they turn out the same as far as cooking time and consistency, I just get the satisfaction of knowing I'm packing more nutrients into each waffle and the batter ends up stretching farther and tasting a little more sweet and flavourful.  BONUS!
So here's how it's done... Combine sweet potato, apple sauce, plant based milk & honey in a high speed blender.  

In a separate b…

Sourdough Banana Bread

Mmmm...Banana Bread.  Who doesn't love it, am I right?!?  Even my child that absolutely hates bananas, LOVES banana bread.  And this is the kind of banana bread you really can feel good about eating because it's chuck full of healthiness!  Yay!!!!  Plus, if you have a sourdough starter and are into getting that yummy, tangy goodness into your gut, this is another recipe to add to your repertoire.  If you don't have a starter, there's modifications you can follow in my recipe tips.  This recipe is actually modified from my lovely friend Kelsey's Sourdough Banana Bread recipe.  She gave me permission to change a few things to make it conducive to my Whole Foods Plant Based lifestyle, so it is now completely free of refined sugar, oil and animal products.  So here goes...


My kids usually convince me to throw chocolate chips into the banana bread (I actually found some that are both dairy-free and sugar-free, but man are they expensive), but nuts or blueberries are al…