Raw Cashew Cream Cheese Dip

Photo: Cooking Gluten Free

Ingredients

1 1/2 cups Raw Cashews, Soaked

1/4 cup Water

1 tablespoon Olive Oil

2 tablespoons Lemon Juice

1 3/4 tablespoons Apple Cider Vinegar

3/4 teaspoon Sea Salt

1 teaspoon Vanilla Extract

1 tablespoon Agave Nectar

1/4 teaspoon Xanthan Gum, Optional But Will Help Thicken

2 tablespoons Coconut Oil, Solid Or Liquid Form

Preparation

Soak your cashews in very hot water for at least 30 – 40 minutes or cold water for 5+ hours.

Drain and rinse cashews.

Put all ingredients in a high powered blender and blend on high until super smooth, scraping down the bowl as necessary. Add 1 Tbsp. of water at a time to help with the blending process as needed.

Taste and adjust seasonings as needed.

Cover and refrigerate until ready to eat. (It will slightly firm up in the refrigerator)

Serve with fresh sliced fruit, fruit preserves poured on top with crackers, or anything else your heart desires!

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About

This dairy free and soy free cream cheese dip is creamy and has a perfect balance of sweetness and tartness… everything needed to for a great dip. Enjoy!