Julie Hasson is the author of 5 cookbooks. She is very passionate about food. You can visit her at: juliehasson.com
Recip by Sarah Cramer
This delicious dip recipe is based on the Garlic Dill Cream Cheese Recipe from Sarah Kramer in her book How It All Vegan. It’s fabulous served with fresh vegetables, or used as a sauce on just about anything. If you can, let the dip chill for a few hours before serving to let the flavors meld.
Makes about 1 ¾ cups
Combine the tofu, cashews, garlic, water and salt together in a blender of food processor. Blend until the mixture is ultra smooth. Add the dill and blend again briefly to mix well.
Scoop the dip in a bowl or sealable container and refrigerate until ready to serve.
Tip: If you don’t have a strong blender, you can soak the cashews in water for several hours, to soften and make them blend easier. Just make sure to drain them before using.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (443g)|
|Recipe Makes: 1.25 Serving|
|Calories from Fat: 307 (58%)|
|Amt Per Serving||% DV|
|Total Fat 34.1g||46 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 23.3g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 0mg||0 %|
|Sodium 1438.4mg||50 %|
|Potassium 801.6mg||21 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 21.7g|
|Protein 42g||60 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 527
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