For completely vain reasons (acne), I cut out dairy from my diet for a few months. It was recommended to me by my acupuncturist so I gave it a try and it did make a difference! I mostly eat dairy-free now... and so do my dinner guests :) This is the latest dairy-free dip I made for a recent dinner party. I was very surprised by how creamy it was despite containing zero dairy. I substituted cheese and cream with cashews and it did the trick! Give it a try and let me know what you think. Enjoy!
Serves 6 l Difficulty: Easy l Prep time: 15min l Total time: 2h20
1/2 cup cashews, soaked in water for 2 hours
6 artichoke hearts, chopped (1 14 oz can)
2 garlic cloves, minced
1/2 cup fresh parsley, chopped
1/2 teaspoon sea salt
Splash of lemon juice
2 tablespoons olive oil
1. Add cashews and 1 tablespoon of water to a blender (I used my Nutribullet) and blend until smooth.
2. Add in artichoke hearts, olive oil, and garlic cloves and process until smooth.
3. Add in fresh parsley, sea salt, and lemon juice and process for 30 more seconds or until parsley has been broken up.
4. Serve with "dippers" of choice e.g. crackers, vegetables, chips.
Note: Will keep for several days in the refrigerator.