Inspired by my good friend who has given up all things milk-related, this dairy-free dip also happens to be raw. The raw cashews provide the creamy texture, the zucchini and hearts of palm add moisture and freshness. It’s super easy to make, just blend the ingredients in a food processor.
Make sure to leave time for the cashews to soak for at least 4 hours, and drain before you make the dip. I chose to make this recipe as part of an all-white party food theme. Head to this link to see the entire plan.
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