Raw Recipes

Mock Sour Cream and Chive Dip

Posted on November 19 2011 | (9) Comments
Category: Dips and Sauces

Mock Sour Cream and Chive Dip

Yield: 1 cup, 4 servings

This tastes like ranch dip, only better. 

Ingredients

  • 1 cup soaked raw cashews 
  • 1/2 cup water
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 2 tablespoons minced fresh chives or green onions
  • 1 tablespoon minced fresh basil, or 1 teaspoon dried
  • 1 tablespoon minced fresh dill, or 1 teaspoon dried dill weed

Equipment

  • measuring cups
  • measuring spoons
  • citrus juicer or reamer
  • cutting board
  • chef’s knife, 8-inch
  • blender
  • rubber spatula

Put the cashews, water, lemon juice, garlic powder, onion powder, and salt in a blender and process until smooth. Stop occasionally to scrape down the blender jar with a rubber spatula. Add the chives, basil, and dill and pulse briefly to mix. Chill for at least 30 minutes before serving. Stored in a sealed container in the refrigerator, Mock Sour Cream and Chive Dip will keep for 5 days.


Previous Comments

On November 21, 2011 .(JavaScript must be enabled to view this email address) said...

Since we are kosher and do not eat meat and dairy together,
this is a great recipe to be used for either.

On November 21, 2011 .(JavaScript must be enabled to view this email address) said...

Great recipe for a kosher household. Can be used for either
dairy or meat dishes.

On November 22, 2011 .(JavaScript must be enabled to view this email address) said...

Hi Judith,

Yes, my recipes are kosher! And all my dessert recipes in both Raw Food Made Easy and Raw For Dessert are also kosher for Passover—no wheat, flour, or grain.

Jenny

On August 06, 2012 .(JavaScript must be enabled to view this email address) said...

How long should the cashews soak for?

On August 06, 2012 .(JavaScript must be enabled to view this email address) said...

Hi Juliette,

Even 30 minutes is sufficient, but I usually soak ‘em for 2 hours, or even overnight if that’s most convenient.

Jenny

On February 26, 2013 .(JavaScript must be enabled to view this email address) said...

We made this last weekend and it did not look like the picture above. While it tasted yummy, I am wondering if I missed something with the recipe?  Thanks for the dishes!

On February 26, 2013 .(JavaScript must be enabled to view this email address) said...

Hi Kathy,

I’d need to know what it did look like to comment. What did it look like?

Jenny

On March 07, 2013 .(JavaScript must be enabled to view this email address) said...

This sounds great! I will give it a try

On September 03, 2014 .(JavaScript must be enabled to view this email address) said...

I love your recipes. I have gifted so many of your first book, I also have your second book.
Not to sure about the heated oatmeal. I just soak steel oats over night add some nut milk & berries=delicious.

Thanks for sharing your great knowledge with everyone”)

Be well **
Tricia


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