Chives & Garlic Cashew Dip & Spread

Picnic season is on the horizon people and we’ve got the perfect picnic recipe for you!

 

Cashew Veggie Spread

 

Whenever I go on a picnic I always pack fresh veggies. They’re crunchy, bright and bursting with flavor- perfect for a hot sunny day. So in my humble opinion, this is the perfect picnic recipe because it is amazing as a dip with fresh veggies.

Some of our favorite veggies to dip in this spread are..

  • Carrots
  • Celery
  • Bell Peppers
  • Cauliflower
  • Broccoli
  • Cucumbers

A dip like this can be especially helpful when you’re trying to eat more veggies or add some veggies that you aren’t particularly fond of. The dip becomes the flavor and the veggie is simply the vehicle for getting it to your mouth. If this dip leads you – or anyone else for that matter – to add more veggies to your plate, you know it’s a winner!

This is delicious on these flax crackers or spread onto some toasted sprouted grain bread.

 

Cashew Veggie Spread

Plant-Based Chives & Garlic Cashew Dip & Spread

A smooth, creamy and perfect veggie dip and spread for your next picnic. This chives & garlic dip has an onion and garlic flavor that the whole crowd will love!
4.75 from 4 votes
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Course: Appetizer
Cuisine: American
Keyword: Dip
Prep Time: 10 minutes
Servings: 10

Ingredients

  • 1 1/2 cups raw cashews
  • 1 Tbsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 4 Tbsp soy milk unflavored, unsweetened
  • 2 Tbsp chives
  • 1/8 cup garlic minced
  • 1/4 cup shredded carrots
  • 1/4 cup bell peppers, diced
  • 2 Tbsp green onions, diced

Instructions

  • Be sure your cashews have soaked for several hours, or ideally overnight. The longer they soak, the creamier your spread will be. After soaking, drain and rinse the cashews.
  • To the bowl of a food processor, add the soaked cashews, vinegar, salt, onion powder, soy milk, garlic and soy milk. Start to process to break up the cashews. You'll need to stop a few times and scrape down the sides to keep the mixture moving.
  • Add more soy milk 1 tablespoon at a time until the mixture comes together into a smooth spread. Be patient as this will take 5 to 10 minutes.
  • Once its smooth, transfer to a mixing bowl and add the carrots, peppers, green onions and chives. Stir to combine.
  • Taste and adjust seasoning as needed.
  • Transfer the mixture to an airtight container and store in the fridge. You can eat it right away, buts its better cold.
  • Garnish with chives. 

Notes

If you're limited on time to soak the cashews, place them in a bowl and pour boiling water over them. Let sit for 15 minutes. 
You can make this with roasted/salted cashews, although the texture with not be as smooth and creamy as compared to using raw/soaked cashews.
Add a few tablespoons of nutritional yeast to give it a cheesy flavor!
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants

 

 



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