Miso and macadamia nuts combine with dill to create a decadently flavorful dip. Just need some sour cream? Stop after step 2.
Serves 4 to 6
What you need
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
What you do
- For the sour cream, in a small bowl, combine creamer and apple cider vinegar and let rest 5 minutes. 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.
- In a large bowl, place mixture, cover, and let rest in the refrigerator for 30 minutes to develop flavors and allow mixture to thicken.
- 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.
Photo courtesy of Imma Eat That
