Garden Veggie Dip

By Lise-Anne Michel {Elle Veganista}

Makes 1 cup

Plant Based, Vegan, Paleo, Gluten-free, Dairy-free, Oil-free, Refined Sugar-free


1 c. cashew cream (see above link for the recipe I like)

1/2 T parsley flakes

1/2 T dried onion

1/2 t. dill weed

1/4 t. garlic powder

1/8 t. sea salt


1. Stir all ingredients together in a small bowl.

2. Cover and let chill in the fridge for at least an hour to let flavours blend.

3. Serve with veggies or as a salad dressing.  Enjoy!