Creamy Vegan Chive Dip

4.67 from 3 votes

Not only is this Creamy Vegan Chive Dip dairy-free, soy-free, and gluten-free, but it's also loaded with fiber – something that no dairy dip can boast!

Prep Time7

Total Time7

Servings: cups

Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

1 1/2 cups raw cashews
2/3 cup water
5 tablespoons lemon juice (1/4 cup + 1 tablespoon)
2 teaspoons roasted tahini
2 - 3 tablespoons mild-flavored coconut oil
2 3/4 teaspoons granulated onion
1 1/4 teaspoon salt
1 teaspoon granulated garlic
2 tablespoons dried chopped or minced onion
1 teaspoon dried parsley optional
2 tablespoons chopped fresh chives

Instructions

Wash cashews in a colander under very hot water. Drain well.
Place drained cashews, water, lemon juice, tahini, oil, granulated onion, salt, and granulated garlic in blender and blend well. (A heavy-duty blender works best for this recipe; other blenders may not get the mixture smooth enough.) Scrape down sides of blender and blend again until mixture is very, very smooth.
Add dried minced onion and blend until mixed.
Stir in dried parsley and chives. Chill.

Notes

This recipe works best with a heavy duty blender, such as a Blendtec or a Vitamix. Do not divide this recipe; the full amount is needed for the ingredients to blend well in a blender.

Yield: 2 cups (16 2-tablespoon servings)