Vegan Pickle Dip

Chef:  Adam Wilson Vitamix Corporate Executive Chef

Ingredients

• ½ tbsp extra virgin olive oil
• 60g onion, peeled and thinly sliced
• 60ml water
• 140g roasted cashews
• 65g chickpeas, drained
• 1 tbsp Dijon mustard
• 150g dill pickles, with juice
• 10g nutritional yeast
• ½ tsp sea salt (optional)
• ½ tsp ground black pepper

Directions

1. Heat a sauté pan over medium heat and add the olive oil.
2. Add the onion and sauté until golden brown. Set aside one-third of the onion mixture for garnish.
3. Place the remaining onion mixture and all other ingredients into the Vitamix container in the order listed and secure the lid.
4. Run the Dips & Spreads Program, or start on the lowest speed and quickly increase to the highest speed.
5. Blend for 60 seconds, using the tamper to push ingredients toward the blades, until smooth and creamy.
6. Transfer to a serving bowl and garnish with the reserved onions, extra chopped pickles, fresh dill or chives if desired.

Recipe Notes

• Lower in saturated fat than traditional dairy-based dips.
• Perfect served with fresh vegetables, crackers or as a sandwich spread.
• Store refrigerated in an airtight container for up to 5 days.