Inspired by my good friend who has given up dairy, this dip happens to be raw and dairy-free. The raw cashews provide the creamy texture, the zucchini and hearts of palm add moisture and freshness. Super easy to make, you basically just have to remember to leave time for the cashews to soak for at least 4 hours.
makes about 2 cups
GET OUT THE FOOD PROCESSOR
1 CUP raw cashews, soaked minimum of 4 hours
1 clove garlic, minced
1 tsp juice from lemon
1/2 tsp salt
1 can hearts of palm, drained, chopped
1 zucchini, peeled, chopped
Glutino gluten-free chips (or other chip)
Put all the ingredients into a food processor. Pulse until smooth, but still has texture. Refrigerate for at least an hour before serving to allow flavors to meld. Serve with chips for dipping.
Alternate serving idea: spread the dip on Pepperidge Farm thin white bread with crust removed and cut into four squares. Top with vertically sliced section of cauliflower.
See more recipes and ideas for creating an eye-catching, totally white buffet in 02 An All White Party