This recipe has been modified to support a balanced meal plan. More info here.
| Nutrition Per Ounce Cal: 42 Protein: 2g Carbs: 6g Fat: 1g Fiber: 1.4g |
Ingredients
- 12 oz can or cooked chickpeas
- 6 oz water*
- 2 oz cashews, soaked
- ¼ cup lemon juice
- 1 oz dried (= 5 oz fresh) vegetable soup flakes
- .5 oz nutritional yeast
- 2 tsp onion powder
- ½ tsp garlic powder
- 2 tsp dried dill weed
- 1 tsp salt
Instructions
Although everything can be put in a food processor, for this recipe I prefer using a combination of both a VitaMix and food processor. Using a VitaMix blends the cashews to be extra creamy while a food processor allows for easier removal of the mixture as well as controlling how chunky or creamy you want it to be.
- Discard soaking water from the cashews. Add the cashews and water to blender and blend until creamy. Set this aside.
- Add to food processor the chickpeas, lemon juice, vegetable soup flakes, nutritional yeast, onion powder, garlic powder, dill weed, salt and cashew cream.
- Process to desired texture or until creamy.
- Allow mixture to sit overnight to meld the flavors and to give time for the dried vegetables to rehydrate.
- Keeps in refrigerator up to 5 days or freeze for up to 3 months.
How to Use
- as a dip with raw vegetables
- use as a sauce or salad dressing (mix with water to achieve desire consistency)
- drizzle mixture over steamed vegetables or salad
- mix into polenta
- mix into mashed potatoes
Notes/Tip
- The aqua faba (cooking water) from the chickpeas is full of flavor and nutrients. Instead of water, substitute with aqua faba. Or use a mixture of aqua faba and water.