Sporgy Summer Veggie Dip

Vegan

(6 Servings)

 Fresh Veggies of your choice, cut into chip slices

½ oz Mushrooms of Choice

1 ½ cup Raw Cashews

1 cup Water

3 small Garlic Cloves

2 tsp Red Onion, fine chopped

1 tsp Chives (dried or fresh)

2 tsp Dill, dried

¾ Tbsp Onion Power

1 tsp Garlic Powder

Salt, to taste

Directions:

   Start by soaking the cashews and the 3 small garlic cloves in the 1 cup water. Soak for at least 20 minutes.

   In the mean time measure out the red onion, dill, onion and garlic powder and put them in a medium size mixing bowl.

Chop up the mushrooms into small pieces and sauté them on medium heat with a bit of oil and salt until they are cooked and a bit crispy then and set aside.

   Put the soaked cashews, garlic cloves, and water into a blender. Blend starting on low speed gradually increasing the speed until high. Blend for 1 minute or until very smooth and creamy. You can add more water if you need to, however it should be the consistency of thick sour cream.

   Pour the cashew cream into the bowl with the spices and herbs. With a whisk, whip the cream well until the spices are mixed in well. Whisk in at least 1 tsp of salt or to taste.

   Cover the bowl and refrigerate for at least an hour. Last, sprinkle your crispy mushroom pieces on top.

   Serve dip with the fresh cut veggie chips. Enjoy!