1/4 cup Cashews (raw, soaked for 30 minutes and drained)

1/3 cup Unsweetened Almond Milk

1/2 cup Basil Leaves (roughly chopped)

1/4 cup Parsley (roughly chopped)

2 1/2 tbsps Lemon Juice

1 Garlic (small clove, minced)

2 tbsps Red Onion (finely chopped)

1/4 tsp Sea Salt

1 Cucumber (sliced)


Add the soaked cashews, almond milk, basil, parsley, lemon juice, garlic, onion and salt to a food processor. Blend until creamy and smooth, about 3 minutes. Season with additional lemon juice or salt if needed.

Serve with cucumber slices and enjoy!


Leftovers: Refrigerate in an airtight container for up to five days. Add extra lemon juice to leftover dip if needed to brighten up the flavor.

Serving Size: One serving is approximately two tablespoons of dip and 1/4 of a cucumber.

More Flavor: Add other fresh herbs like cilantro, tarragon or chives.

No Almond Milk: Use cashew milk or boxed coconut milk instead.

No Cucumber: Serve with your favorite raw veggies or whole grain crackers instead.

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