Raw “sour cream” dip

March 7, 2015
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Here’s another great raw foods recipe! This is an amazing twist on the traditional sour cream and herb dip for fresh veggies. Tastes similar to ranch dressing, but as you can see, its not only vegan, but raw too! You can use it as a spread as well – its great with all sorts of things. Make a double batch and keep it in the fridge – it will last about 7 days before it starts to get funky.

Ingredients

  • 1 1/2 Cup
    Cashews
  • 1 Cup
    Water
  • 2 Tablespoons
    Lemon juice
  • 1 Teaspoon
    Salt
  • 1 Teaspoon
    Onion powder
  • 1 Teaspoon
    Garlic powder
  • 2 Tablespoons
    Chopped basil
  • 2 Tablespoons
    Chopped dill
  • 2 Tablespoons
    Chopped green onions

Instructions

  1. Soak the cashews (as long as you want, at least 2 hours) in water, you don't have to measure the amount of water because you will be draining it anyway. After they have been soaked, drain the water and add everything but the herbs.

  2. Blend in small amounts until you have a creamy, sour cream-like consistency. You can add a little water if 1 cup isn't enough, but just remember, the more you add, the more watery it will be. Then, just mix in your herbs by hand and that's it. Pretty easy stuff...it just takes a little time to get the consistency right.

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