zucchini cashew dipIngredients:

  • 1 medium/medium large zucchini peeled and diced into small cubes (approx 2 1/4 cups)
  • 1/3 cup cashews, soaked for a few hours and drained
  • 1-2 medjool dates, pitted, soaked and chopped
  • 2- 2 1/2 tbsp lemon juice
  • 1 tbsp nutritional yeast *optional for flavor
  • 1-2 small cloves of garlic, chopped
  • 1 tbsp diced sweet onion (or 1 tsp of onion powder)
  • 1 tbsp chopped curly leaf parsley
  • 1 green onion/scallion, sliced (green top portion only)
  • 1/4 tsp Herbamare or salt or to taste
  • Fresh ground pepper to taste
  • Splash or two of unsweetened almond milk (if necessary to blend in a regular blender)

Method:

  1. Combine everything but the parsley, green onion, salt, and pepper in a blender or a food processor and blend. (It’s important to have everything in small pieces so it’s easier to blend together. A high powered blender with a tamper is preferable.)
  2. Add remaining ingredients and blend on medium low to break up the fresh herbs into smaller pieces. Taste test and add additional salt, pepper or lemon juice as desired.
  3. Refrigerate before serving.

Notes:

  • It’s best to soak the cashews or the dates or use the almond milk, as when using a  blender or food processor that is lower powered it is highly recommended to make this dip easier to blend.
  • You can substitute cucumber and walnut if you don’t like zucchini and cashew, cucumber, celery, red capsicum…it’s always a good idea to experiment with different flavours. Sometimes you’ll find that flavours on their own can be surprising when you put them together with the right partner in taste.
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