Vegan Garlic Dill Cheese Dip

Name: Vegan Garlic Dill Cheese Dip
Prep time: 15 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1/2 cup cashews ((soaked overnight)); 2 garlic cloves ((fresh)); 3 Tbsp olive oil ((cold pressed)); 2 tsp sea salt flakes; 3 Tbsp dry dill; 2 Tbsp nutritional yeast flakes; 1/4 cup apple cide vinegar; 1/2 cup water

Posted on March 1, 2016 by Chris in Snacks

Serves

Level

Easy

Ingredients

Ingreds.

Total

15min

Serves

Level

Easy

Ingredients

Ingreds.

Total

15min

Cheese is one of those things which people will always ask about. How could you give up cheese? I would love to, but I could never give up cheese! Oh, silly people. Of course you can, because we have cashews! This yummy garlic dill “cheese dip” is an awesome snack for curling up with a book, or watching a movie, or hanging out with friends, or any other activity which might nicely be complemented by snacking. Okay, so that’ s pretty much every activity. Except for maybe jogging.

Enjoy this lovely “cheese dip” anytime, except when jogging!

Ingredients

1/2 cup cashews (soaked overnight)
2 garlic cloves (fresh)
3 Tbsp olive oil (cold pressed)
2 tsp sea salt flakes
3 Tbsp dry dill
2 Tbsp nutritional yeast flakes
1/4 cup apple cide vinegar
1/2 cup water

Servings:

Units:

Directions

Prep

15 min

Total

15 min

Add the cashews to a large bowl and cover them in water until completely submerged and then add some more until you fill the bowl. Let them sit and soak overnight.
Drain and rinse the cashews the next morning and add the to a blender with the garlic, olive oil, apple cider vinegar, salt, yeast flakes and water.
Process until you get a very smooth, creamy sauce.
Scoop the cheeze into a bowl and mix in the dry dill with a spoon. Top with pomegranates and walnuts and serve.
Store the cheeze in an airtight jar in the fridge. It will keep well for up to 5 days.