Okay so I found the best thing ever! Dill cashew cream at my local health food store, but it’s expensive so I figured why not make it myself with vegetable chips? These chips were made in my dehydrator and are perfect to add to a platter to take to a party with this dip or any other dip that takes your fancy. You can get into the Christmas theme and make all the vegetables on the platter green and red such as red peppers, green peppers, cucumber, celery, broccoli, beet chips and tomato wedges. You can also have fresh fruit with a sweet cashew cream. The options of healthy eating are endless, so have fun with it.
- Any fruit or vegetable of your choice sliced fresh or dehydrated
- On this platter I had – zucchini, broccoli, tomato, pineapple and apple
- I would also recommend carrot, celery, cucumber and peppers
Dill Cashew Cream:
- 1 cup (150 g) cashews, soaked for 2 hours and rinsed
- 1/2 cup (125 ml) water, add more if needed
- 2 tbsp fresh dill (or 2 tsp dried)
- 2 tbsp fresh chives (2 tsp dried)
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 fresh garlic clove, crushed
- sea salt and pepper, to taste
- Wash and chop vegetables and fruit.
- For the dried platter, I added cinnamon to the apples and chili powder to the zucchini and pineapple for extra flavor. (I always remember travelling through Thailand and enjoying chili powder on fresh fruit sticks).
- I dehydrated my produce for 8 hours at 110F (45C).
- Blend dill cashew cream ingredients in a high power blender until smooth.
- Enjoy with your fresh or dried chopped vegetables and fruit.
- Cashews – macadamias, blanched almonds
- Dill – basil, oregano, thyme
- Chives – onion, scallions (shallots)
- Olive oil – avocado oil, flaxseed or hemp seed oil
- Lemon – lime
Prep time: 15 minutes (for cream only)
Cook time: 0 minutes
Total time: 15 minutes
Servings: 6 - 8
- Nutrition per serving:
- Saturated Fat1.5g
- Protein 3g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.