Let’s keep this short and sweet shall we? Here are a few reasons why you should try this Cilantro Garlic Vegan Dip:
It’s super easy and quick to make.
Requires minimal equipment, basically a blender.
It tastes so fresh and delicious!
It’s packed with protein, antioxidants, and vitamins.
It’s the perfect example of making healthy taste oh so good!
This cilantro garlic vegan dip makes for a great addition to your weekend meal prep. You can have it as a snack with corn chips or crackers and it also works very well as a salad dressing or a spread for your wraps. Its garlicky and fresh flavor is an amazing explosion of flavors in your tongue and will bring extra goodness into your dishes.
Cilantro Garlic Vegan Dip Recipe
1/2 organic tofu block (about 10 oz)
5 garlic cloves cooked in olive oil
1 garlic clove raw
Handful of fresh cilantro
Juice of 1/2 lemon
2 TBSP olive oil
2-3 TBSP dairy-free unsweetened milk (I used homemade almond milk)
1 tsp of whole grain Dijon mustard
Salt to taste
Blend everything in a blender until smooth cream is formed.
The first time I realized that cashews could be transformed into a cream, I was in awe!
How amazing is that? Blending cashews with a little water/milk, lemon, and garlic, can turn out in the most creamy delicious creation. Maybe it’s just me, but it does fascinate me.
The entire process is pretty simple. Most advise to soak the cashews overnight with filtered water. In the morning, dispose of the water, rinse the cashews, and they’re ready to blend.
To soak or not to soak…
I confess that I have made cashew cream without soaking it first. It still resulted into a cream, but less creamy. If that makes sense. But one MAIN reason why it’s advised to soak cashews is to also help with digestion and vitamin and mineral absorption. So this is an important step.
Yes, it does add an extra step when you’re cooking. And for many, that is kind of a turn off. BUT here’s the good news. There’s quick way to soak cashews. Say what?!?
That’s right, to speed up the process and be able to make a delicious cream out of cashews without having to wait overnight, all you have to do is use hot water. Pour boiling water over the cashews and let it soak for about 30 minutes. In the meantime, you can start prepping whatever other dishes you had in mind to make and come back to the cashews after.
Why I love with this recipe
I love this recipe for many many reasons. It’s easy to make and goes well with so many different types of snacks and dishes. You can use it as a dip for veggies/crackers, you can enjoy it as a spread in a sandwich/wrap, or just add it to your dishes as a dressing. It’s garlicky and lemony and just perfect!
I’m going to give you a base recipe and can’t recommend enough that you make it your own magic. If you want a thicker consistency, add less water. If you are a garlic lover (and don’t mind a little garlic breath) add an extra garlic clove. If you are a smoked paprika addict (heck yeah!) add a tsp of it. Well you get the idea.
Now go have fun playing mad scientist/ chef in the kitchen. See you there my dear friends! 😉
Garlic Lemon Cashew Dip Recipe
1/2 cup soaked cashews
1/2 cup unsweetened almond milk (or water)
Juice of 1 lemon
1 garlic clove
1 tsp salt
Soak cashews overnight or for 30 minutes if using boiling water.
Drain and rinse cashews.
Add all ingredients into a blender and blend until you reach a creamy consistency.
Try the cream and tweak seasoning to your taste.
Enjoy with your favorite savory snacks and dishes!