Creamy Cauliflower Cashew Dip
Serves: 6
  • ½ cup raw cashews
  • 2 cups cauliflower florets
  • 2 tsp. coconut oil
  • ½ tsp. sea salt
  • 3 Tbs. filtered water
  • 2 Tbs. avocado oil
  • 1 Tbs. lemon juice
  • 2 Tbs. nutritional yeast
  • 1 Tbs. fresh rosemary, minced
  • Fresh ground pepper, to taste
  1. Soak cashews in a bowl of water for 2 hours.
  2. Heat oven to 400 degrees.
  3. Toss cauliflower with coconut oil, and sea salt. Add to a baking sheet and roast in the oven for 30-40 minutes, until cauliflower is tender. Let the cauliflower cool for 10 minutes.
  4. Drain the cashews, and place them in a food processor. Add in the roasted cauliflower, water, avocado oil, lemon, nutritional yeast, and rosemary. Pulse until smooth, adding in 1 tsp of water at a time if necessary.
  5. Place dip into your favorite bowl and garnish with sea salt and pepper to taste. Enjoy with your favorite fresh veggies!
Recipe by Solluna by Kimberly Snyder at