Makes
2 Cups
INGREDIENTS
- 1 1/2 Raw Cashews
- 1/3 Cup Apple Cider Vinegar
- 1/3 Cup Extra-Virgin Olive Oil
- 3 tbsp Lemon Juice
- 2 tbsp Real Maple Syrup or Honey
- 1 tbsp Onion Powder
- 2 tsp Sea Salt
- 2 Peeled Garlic Cloves
- 1/4 cup Fresh Parsley Leaves
- 1/4 cup Fresh Basil Leaves
METHOD
Soak cashews in 1 cup (250 mL) of room-temperature water for at least 2 hours. Drain.
Place all ingredients in blender or food processor. Pulse until creamy. Enjoy with crunchy veggie sticks. Dip keeps in the fridge for up to 1 week.
Can be found on page 193 of Joyous Detox.