Here is what we did: In a high-powered blender, we combined the soaked cashews, coconut milk, two cloves of garlic, two chopped green onions, chili powder and salt. Tasting and adjusting until we had it right, we ended up with a new take on the standard veggie dip, one so delicious I could eat it by itself with a spoon. We ate it with raw vegetables, but it would also be so nice with chips—or spread onto a sandwich or stuffed inside a lettuce wrap. I like to think of it as a testament to quality ingredients, but, I suppose, also, it’s just as easily a testament to love.

Garlic Onion Veggie Dip from Food Loves Writing

Garlic Onion Veggie Dip from Food Loves Writing

Garlic Onion Veggie Dip (Dairy-Free, Gluten-Free, Vegan) 

(Makes about three cups, which is plenty for a crowd, and is best served with fresh veggies or your favorite type of chip.)

1 cup of cashews – soaked in water overnight
Around 3/4 cup coconut milk
2 cloves of garlic – grated
2 green onions – chopped
1/2 teaspoon chili powder
Sea salt and pepper

Begin by blending the soaked cashews in a high-powered blender or food processor, with enough coconut milk to almost come to the top of the nuts. Once the mixture is smooth and creamy, add garlic, onions, chili powder and salt. Taste, and add more chili powder, salt and pepper as you like.

Dining and Cooking