This brilliant dip is the perfect way to use tender herbs. It’s vegan, but top with feta for a little something extra.
Creamy Vegan Avocado Dip With Fresh Herbs
Creamy, herbaceous and packed with fresh flavour, this vegan avocado dip is a lighter addition to any appetizer spread. Serve with crunchy vegetables for easy snacking.
Ingredients
- 1 cup raw cashews
- ⅓ cup lemon juice
- 2 tsp distilled white vinegar
- ½ cup chopped white onion
- 3 tbsp olive oil
- 2 cloves garlic
- 3 tbsp nutritional yeast
- 1 small firm but ripe avocado pitted and roughly chopped
- 1 cup mixed tender herbs
- ¼ tsp sea salt
- olive oil for drizzling
- ⅓ cup crumbled feta optional if you're not vegan
- seasonal vegetables to serve
Instructions
- In bowl, add cashews and enough water to cover; let stand overnight. Drain; add to blender with lemon juice, vinegar, onion, oil and garlic. Process until smooth; scrape down sides.
- Add nutritional yeast, avocado and herbs; process until smooth. Stir in salt, adding more if desired. Cover and refrigerate for at least 4 hours and up to a day to allow flavours to develop. When ready to serve, drizzle with a little more oil and garnish with feta (if using). Serve with an assortment of garden veggies.
More delicious (and creamy!) vegan dips
This creamy vegan white bean dip blends navy beans, olive oil, lemon and zippy harissa into a smooth, flavourful spread. Ready in just minutes, it’s a healthy, protein-rich appetizer perfect for serving with vegetables, crackers or toast.
Get the recipe
Tuck into this warming dish with fresh baguette or crackers and a glass of red wine.
Get the recipe
Carrot tops are whirled with herbs, jalapeno and garlic to create a delicious, no-waste zhoug topper for hummus
Get the recipe
Alice Zaslavsky's recipe for a dip combining hummus and babaghanoush, topped with pickled pink cauliflower florets.
Get the recipe
