I’m so excited to have my sweet friend Hallie from Daily Bites offer her Cashew Ranch Dip in today’s guest post. Enjoy! ♥, Kelly
Kelly and I met through our blogs a while ago. I’m continually amazed at what great friends a person can make from behind a computer screen! I was lucky enough to have the privilege of meeting Kelly at the Gluten and Allergen-Free Expo in Chicago earlier this year. We share a love of gluten- and dairy-free cooking, homeschooling (I was homeschooled for most of my education), dark Chocolove chocolate, and spending time with family.
When Kelly writes about life with her two girls, it brings back great memories to me of growing up with my sister. We did everything together, and often with our mom, too. Neighbors jokingly called us “the Three Musketeers.” To this day, the relationship between the three of us is just as strong as it ever was. I sincerely hope that years from now, the same will be true of Kelly and her daughters. That mother-daughter bond is both powerful and precious!
Anyways, I got to thinking: if I were to be a neighbor to Kelly and her family (ah, a girl can dream…), I might make something like this raw cashew ranch dip to bring over and share with them on a hot summer afternoon. It’s the perfect dairy-free snack when paired with veggies or crackers. You could certainly add it to sandwiches, too, like Kelly’s grain-free wraps.
Rich and creamy, the dip is quickly gobbled down by kids and adults alike. With no cheese or mayonnaise in it, it also makes a heat-stable condiment to take to outdoor gatherings or potlucks as well.
If you’re looking for more portable summer-time snack ideas, here are a few of my favorites from my blog:
• Grain-Free Granola Balls
• Sweet Sundried Tomato Hummus
• Trail Mix Clusters
• Guacamole Two Ways
Cashew Ranch Dip
Makes about 1 heaping cup
I prefer to make this dip a few hours before I need it so that it can chill in the refrigerator and the flavors can deepen a bit. Serve it with your favorite seasonal veggies for dipping.
1 cup raw cashews, covered completely with water soaked at room temperature for 3-4 hours
¼ cup plus 2 tablespoons water
2 tablespoons fresh lemon juice
1 tablespoon (packed) fresh dill
½ teaspoon onion powder
¼ teaspoon granulated garlic powder
¼ teaspoon ground cumin
Sea salt, to taste
Drain the soaked cashews well and place in a food processor fitted with the steel blade. Add the ¼ cup plus 2 tablespoons water and lemon juice. Process until very smooth, about 2 minutes, stopping once or twice to scrape down the sides of the bowl with a rubber spatula.
Add the remaining ingredients and process to combine. Serve, or refrigerate in an airtight container for up to 2 days.