Name: New Vegetables and Herb Dip
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); seasonal vegetables (to serve)

This brilliant dip is the perfect way to use tender herbs. It’s vegan, but top with feta for a little something extra.

A white tabletop with a white plate laid with vegetables and a green dip.

New Vegetables and Herb Dip

Seasonal spring vegetables star in this delicious dip recipe from the inaugural issue of ELLE Gourmet.

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Course Appetizer, Snack

Cuisine Canadian

Servings 2 cups

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
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.

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