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Creamy Kime Dip vegan

Creamy Vegan Lime Dip

Yield 1 3/4 cups

The perfect dip for sweet potatoes.

Ingredients

1/2  teaspoon (scant) lime zest

1/4  cup FRESH lime juice (from about 4 limes)

3/4 cup raw cashews

1 - 2  tablespoon water – depending on how thick you want the dip to be

1  cup (scant) mashed silken tofu (about 7 ounces)

1 1/4  teaspoons granulated onion

1/2  teaspoon granulated garlic

1 1/4  teaspoons (scant) salt

1  tablespoon coconut oil – optional

Instructions

  1. Using a citrus zester, zest fresh limes taking care to only use the green part of the skin, not the white part.
  2. Juice the limes. (I use this citrus juicer to juice my limes.)
  3. Place cashews in a colander or mesh strainer and rinse under hot water. Drain well.
  4. Place all ingredients except lime zest in blender and blend until very smooth and creamy.
  5. Add lime zest and blend to mix.
  6. Chill.

Makes about 1 3/4 cups.

Notes

 

  1. Be sure to buy only fresh cashews and store them in the freezer until ready to use. Old cashews make this dip taste terrible.
  2. For best results, place cashews in a colander and rinse under hot water before using. This will ensure cleanliness and help them blend smoother.

Recipe by JennifersKitchen at https://jenniferskitchen.com/2019/10/roasted-sweet-potato-coins-with-creamy-lime-dip.html