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Creamy Basil Dip

This creamy Basil Dip is totally versatile. You can serve it as a dip with potato wedges, tortilla chips, raw veggies; drizzle it over buddha/bliss bowls, or use it as a salad dressing.
Course Condiment, Dip
Cuisine Vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 people
Calories 290kcal
Author Bianca Haun | Elephantastic Vegan

Ingredients

  • 3/4 cup cashews (soaked in water overnight; rinsed and drained)
  • 3 teaspoons lemon juice
  • 3/4 teaspoon maple syrup
  • 1/2 teaspoon salt
  • 1/2 cup (tightly packed) basil
  • 1/3 cup water

Instructions

  • Add all the ingredients in your blender*.
  • Blend until completely smooth. You might have to scrape down the sides a bit.
  • Recommendation: Let the dip chill in the fridge for an hour before serving.

Notes

*I'm using a blender with a small container (16 oz = 500ml), that I bought especially for making sauces. If you're using a large blender (like Vitamix, Blendtec, etc.) you might have to double the recipe. 
Storage: Keep the sauce in the fridge for up to 2 days. 

Nutrition

Calories: 290kcal | Carbohydrates: 18g | Protein: 11g | Fat: 22g | Saturated Fat: 4g | Sodium: 592mg | Potassium: 494mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3120IU | Vitamin C: 14mg | Calcium: 123mg | Iron: 5mg