Dairy-Free Sour Cream and Onion Dip Recipe

If you love to dip raw vegetable or fruits in sour cream, here is a dairy free version I came across from Dr. Ben Kim’s site. This dip is excellent substitute for dairy-based dips. Serve this dip with a bunch of celery sticks, cherry tomatoes, broccoli and cauliflower florets, zucchini sticks and bell pepper. They goes very well with this dip.

Ingredients:

1 cup soaked raw cashews (Soak for 1 hour, drain, dry)
1/2 cup water
1 1/2 tablespoons fresh lemon juice
2 tablespoons finely chopped green onions or fresh chives
1 tablespoon finely minced fresh basil
1 tablespoon finely minced dill weed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sea salt

Directions:

Use a food processor to blend cashews, water, lemon juice, onion powder, garlic powder, and sea salt until smooth. Stop every few seconds to scrape down the sides of the food processor with a spoon or spatula.

Add the green onions or chives, basil, and dill weed, and pulse for about 5 to 10 seconds to bring everything together.

This delicious, dairy-free sour cream and onion dip is best served after being chilled in the refrigerator for at least 2 hours. When stored in an air-tight container, this dip will stay fresh in the refrigerator for up to five days.