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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.