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Appetizers

Creamy Cashew Hummus

Creamy Cashew Hummusfrom Peggy Kraus
Makes about 1-1/2 cups

Ingredients
1 cup raw, unsalted cashews
1/3 to 1/2 cup water
2 cloves garlic, or to taste
2 Tablespoons lemon juice
5 Tablespoons nutritional yeast
2 teaspoon Dijon mustard
1/4 teaspoon onion powder

Method
Add cashews to blender and blend until fine crumb. Be careful not to over blend and release the oils. You may need to pulse the blender and scrape the sides to crush the nuts evenly. Add the rest of the ingredients and blend, scraping down the sides of the blender container as necessary.


Crudités with Herbs de Provence "Cheese" Dip

Crudités with Herbs de Provence from Maude Muto
Serve with an assortment of raw vegetables.

Ingredients
2 cups raw cashews, soaked at least 4 hours
2 cloves garlic, chopped
2 small shallots, chopped
Juice from 1 lemon
1 teaspoon Herbes de Provence
2 teaspoons nutritional yeast
1 teaspoon salt

Method
Mix everything together in food processor or Vitamix. Add water to thin to desired consistency.

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