During the summer months quick food options always seem a lot more appealing as opposed to spending hours in the kitchen cooking.

The more ways you can find to have less prep for my food in the summer, the more time you get to spend enjoying summer (it is the shortest season in Cape Breton!)

I am a lover of quick and healthy finger foods. This dip takes very little time to make, is full of nutrients & minerals from the fresh herbs and also a good way to put that herb garden to use !!

Ingredients:

1/4 cup raw cashews
1/3 cup unsweetened almond milk (or cashew milk)
1/2 cup fresh basil leaves
1/4 cup fresh parsley
2.5 Tbsp fresh squeezed lemon juice
1 clove garlic
2 Tbsp red onion
1/4 tsp sea salt

Directions:

Soak cashews in warm water (enough to cover them) for 30 mins - drain water off when ready
Add all the ingredients into a food processor or blender - blend for 3 minutes or until smooth
Serve with sliced veggies like cucumber, peppers celery, carrot sticks etc. Seed crackers pair well with this dip as well (I like Mary’s Crackers)
Enjoy!

**In this recipe the nuts are only soaked for 30 minutes to help soften the nuts which helps with the consistency of the dip. If you want to soak the nuts to break down the phytic acid and neutralize enzymes to help with digestion/absorption I would recommend soaking the nuts in water for 7 hours before you use them with filtered water, along with 1/4 tsp sea salt.**

I hope you get a chance to try this recipe out, if you do, leave a comment and let me know how you liked it!

Digging this dip? Check out our “Simplified Caesar Salad” recipe by clicking HERE