Categories: Appetizer

Ingredients

• For the sour cream:
• 3/4 cup vegan creamer
• 1 teaspoon apple cider vinegar
• 1 cup macadamia nuts
• 3/4 cup raw cashews
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 teaspoons white miso
• 2 teaspoons brown rice syrup
• 1 teaspoon fresh lemon juice
• For the dip:
• 1 teaspoon dried dill (or basil or oregano)
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons dried minced onion
• 2 teaspoons fresh lemon juice
• 2 teaspoons brown rice syrup
• 2 carrots, cut into sticks, for serving
• 4 celery ribs, cut into sticks, for serving

Directions

1. For the sour cream, in a small bowl, combine creamer and apple cider vinegar and let rest 5 minutes.

2. In a high-powered blender or food processor, add creamer mixture, macadamias, cashews, garlic powder, salt, miso, and brown rice syrup and blend until smooth. If using a high-powered blender, blend about 30 seconds, for a food processor, about 3 minutes.

3. In a large bowl, place mixture, cover, and let rest in the refrigerator for 30 minutes to develop flavors and allow mixture to thicken.

4. For the dip, in a large mixing bowl, place sour cream and stir in dill, pepper, onion, lemon juice, and brown rice syrup. Serve with crudités.

Email to a friend | Print this recipe | Back