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.
Servings 2 people
- 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
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.
*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.
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