This dip. That's all I can say. My husband and I are obsessed with it. It's taken from an amazing book we have, "Unprocessed" by Chef AJ. Our New Year's Resolution is to be more wholesome and healthy, eating more raw foods and taking more time to prepare healthy meals instead of making convenient processed foods like vegan chicken tenders or pre-packaged veggie burgers. Time for some positive changes! This was a kick start to opening a whole new world of a "raw" lifestyle for us. This cheese dip can be used as just a dip, or used as a filling for manicotti, veggie roll-ups, or nacho cheese. The large amount of hearty greens in it makes it ten times more healthy for you, and the other protein packed ingredients make this probably the healthiest cheesiness you've ever had. The best part about it? You literally just take everything and shove it into a food processor, blend it together and you're done!
Ingredients:
1 container of extra firm tofu OR two 15 oz. cans of cannelli beans, drained and rinsed
2 oz. of fresh basil leaves
1 cup of pine nuts, raw cashews OR hemp seeds (or a mixture of them all)
2 cloves of fresh garlic, or more to your liking
¼ cup of miso
¼ cup of nutritional yeast
¼ cup of lemon juice
⅛ teaspoon of red pepper flakes or more to your liking
2 lbs. of fresh or frozen spinach and/or kale
Directions:
Blend everything together in a food processor.
Enjoy as a dip, wrap in pasta,
stuff into cabbage leaves or strips of zucchini topped with fresh marinara sauce for "manicotti", or use as a nacho cheese for nachos,
tacos or mexican dip. Use your imagination, and enjoy <3
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