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 minutesminutes
Total Time 5 minutesminutes
Servings 2people
Calories 290kcal
Author Bianca Haun | Elephantastic Vegan
Ingredients
3/4cupcashews(soaked in water overnight; rinsed and drained)
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.