Why pay top dollar for a tiny tub of overpriced, ready-made dip at the store when you can make a bucketload at home for a fraction of the cost? Eating plant based isn’t inherently more expensive, but sometimes people can think it is when they see “dairy-free,” “vegan,” and other plant-based alternative products on the grocery shelves.
If you’re “plant curious” but (understandably!) often scared away by price tags, give this recipe a try. If you have just a few minutes to blend up some ingredients, you can easily make yourself a delicious, healthy dip that treads lightly on the environment, saves your bank account, and provides a slew of great nutrients. You can even add some LiveComplete protein powder to give a protein boost the store-bought dips lack.
What’s more, this dip is a delicious way to pack in more vegetables. Not only is it great on veggies, it’s made with veggies! Yes, cashews bring a load of creaminess to the table, but cauliflower contributes to this as well. If you’ve ever had it blended into a soup, sauce, or smoothie (truth—it’s a nice addition), you’ll understand. So, rather than relying on sour cream or cream cheese, here nuts and crucifers bring a delightful “one-two punch” to the snacking table. Take a lighter approach—your body and the planet will thank you.
Cauliflower Cilantro Dip
Recipe by Jessica Schroeder
Makes 4 cups
GF, SF
INGREDIENTS
- 1 cup cashews, soaked for 4–8 hours and then drained
- 1 cup water
- ¼ cup lime juice (~2 limes)
- 2 teaspoons apple cider vinegar
- 1 lb cauliflower, cut into florets
- 2 teaspoons fine salt
- ½ teaspoon garlic powder
- ground cayenne, to taste
- 1 bunch of cilantro, leaves and tender stems, roughly chopped
- optional: LiveComplete unflavored protein powder for a protein boost
DIRECTIONS
- Soak the cashews in filtered water with a pinch of salt for 4–8 hours. Drain and rinse.
- Place 1 cup of water, the lime juice, apple cider vinegar, and soaked cashews into a blender. Start blending on the lowest setting to break down the cashews. Then increase to high and blend until smooth. Pause to scrape down the sides as needed.
- Add the cauliflower florets, salt, garlic powder, and cayenne to the blender (add protein powder now, if using). Pulse to get the cauliflower broken down a bit, then blend until it is well incorporated into the cashew mixture.
- Add the cilantro to the blender and blend until the large leaves and stems are just incorporated in little bits (with no white pockets remaining).
- Either serve immediately or chill for a few hours to serve cold. Enjoy with fresh vegetables (radishes, cucumber, carrots, endive, celery, etc.), crackers or bread, on salads as a dressing, or in any way you can think up. Store in the fridge. A bit of separation is natural. Simply stir any water back in.
