A white tabletop with a white plate laid with vegetables and a green dip.
Photography, Stacey Brandford; Food styling, Christopher St.Onge; Prop styling, Andrea McCrindle

Vegan Vegetable Dip With Fresh Herbs

Seasonal tender herbs, including basil and tarragon, star in this delicious vegan dip recipe.

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.
Course Appetizer, Snack
Cuisine Canadian
Servings 2 cups

Ingredients
  

  • 1 cup raw cashews
  • 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
  • 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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