This creamy cashew based tzatziki is packed with dill and cucumber. Eat it with lemony roasted potatoes or use it as a dip on your next veggie platter.
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.
This pesto is deliciously green and nutty, packed with toasted cashews and large handfuls of spinach. Enjoy it as a pizza topping, for breakfast with eggs and potatoes, or my most recent preferred way of eating it, with spaghetti squash.
Roasted sweet potatoes stuffed with sautéed onions, peppers and tofu cooked in a saucy spice mix. Top it all off with a dairy free cashew sour cream! Sweet, spicy, savoury, creamy, tangy… this hits all the notes, sure to leave you satiated.
This cashew based dip is smooth, creamy, and perfectly tangy with a hint of heat from the pickled jalapeños. If you’re avoiding legumes or are simply interested in expanding your dip repertoire you should give this a try!