There’s something magical about the combination of herbs, the lemony tang and the vibrant green colour. Creamy and savoury this dip is sure to be a hit. Gluten free, dairy free, legume free – it’s a perfect addition to your spring crudité platter, served up with some roasted veggies… or as a dip for chips. It’s so delicious you’ll have a hard time not eating by the spoonful.
Fresh herbs are abundant at this time of year. I’ve been able to find large bunches of parsley and chives along with tender salad greens at the farmers market. It won’t be long until I’ll be able to harvest everything from my own garden (as long as the slugs and rabbits don’t get to it first)!
We built a small fence around one of or main garden areas. No rabbits have found their way in as of yet, but they did eat a good portion of the sweet peas I planted out front. It’s hard to hate such a cute furry animal.
Soak some cashews overnight, or if you forget (as I often do) soak them in some boiled water for at least 1 hour. Blend everything together and you’ll have a dip so tasty it feels almost wrong to eat it!
Avocado Cashew Ranch
adapted from: Half Baked Harvest
yields: about 2 cups
- 1 cup Cashews, soaked overnight (or soak in hot water for at least 1 hour)
- 1 Avocado
- 1 clove Garlic
- 1/2 cup Parsley (stems removed)
- 1/4 cup Fresh dill (2 tsp. dried)
- 1/4 cup Chives
- 1/4 cup Water
- 2 Tbsp. Lemon juice
- 1 Tbsp. + 1 tsp. Apple cider vinegar
- 1 tsp. Onion powder
- 1/2 tsp. Salt
- 1/4 tsp. Black pepper
Drain and rinse cashews. Place all ingredients in a food processor or a blender and puree until smooth. Taste and add more salt if necessary.