Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Roasted Garlic & Herb Cheesy Spreadable Dip with Pomegranate

Vegan Roasted Garlic & Herb Cheesy Spreadable Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Chef Ani
  • Yield: Serves 4-6 1x

Ingredients

Scale
  • 1 cup cashews, soaked overnight
  • 5 garlic cloves, peeled
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons full fat coconut milk
  • 1 tablespoon nutritional yeast flakes
  • 3/4 teaspoon salt
  • 24 tablespoons minced fresh herbs (suggestion: chives, dill, rosemary, parsley)

Instructions

  • Preheat oven to 350 F
  • To roast the garlic, place the garlic cloves in foil, drizzle with a little olive oil, close the foil, and roast in the oven (on a tray) for 25 minutes.
  • Drain and rinse the soaked cashews and add them to a food processor. Pulse them into a chunky mixture, then add the lemon juice and coconut milk. Blend until a smooth consistency.  
  • Add the yeast flakes, salt, and roasted garlic. Process until well combined. Next, add the fresh herbs and pulse a few times to incorporate, being careful not to blend so much that it changes the color.
  • Line a bowl with cheesecloth and pour in the cheese mixture. Tie the top with a rubber band or string and cover the bowl with plastic wrap. Chill in the fridge overnight.
  • Serve as is, or decorate with fresh pomegranate seeds, sliced almonds, or fresh herbs. Serve with crackers, toast, or rolls!