Sanctuary Dip
A thick, creamy vegan ranch dip made with cashews and a little tofu for extra body. Whips up in the blender in about 10 minutes with no setting time required. The kind of dip that makes potato chips disappear.
Ingredients
- 1 cup unroasted cashews
- 1 cup water plus additional for soaking
- 4 oz extra firm tofu about ¼ of a typical package
- ¼ cup fresh lemon juice
- 1 teaspoon agave
- 1 tablespoon plus 1 teaspoon vegetable broth powder
- 1 tablespoon plus 1 teaspoon onion powder
- 2 teaspoons garlic powder
- ¾ teaspoon salt
- 1 tablespoon dried dill
Instructions
Prep the cashews if needed:
- If you have a high-speed blender, you can skip soaking and use them as is. Otherwise, soak the cashews in water at room temperature for at least 2 hours and drain. For the quicker route, put them in a small pot, cover with water, and boil for about 20 minutes, then drain.
Make the dip:
- Place the cashews, water, tofu, lemon juice and agave in the blender. Puree until very smooth, scraping down the sides with a spatula often to make sure everything gets in there. This can take 3 to 5 minutes depending on the strength of your blender.
- Add the vegetable broth powder, onion powder, garlic powder and salt, and pulse to combine. Transfer the mixture to a bowl and stir in the dried dill. Taste for salt and seasonings. If you have time, seal it up and chill for an hour so the flavors meld, but it's also good to go right out of the blender.
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