Who needs ranch dressing when there’s garlic and dill to the rescue. Dip any and all vegetables in this glorious creamy delight, use as a main sauce on top of rice, a spread on toast, sandwich, etc. The possibilities are endless.
My husband and I ate an entire head of my breaded cauliflower in one sitting with this dip. We seriously couldn’t get enough of it.
Ingredients
- 2 cup oat milk
- 2 tbsp lemon juice
- 4 cloves garlic*
- 1/4 cup cashews**
- 1/3 cup oats
- 2 tsp dried dill
- 1 tsp cornstarch or arrowroot
- 1 tsp Garlic&Herb Seasoning or salt
Instructions
- Blend all ingredients in a high powered blender until smooth.
- Pour into a saucepan and cook on medium-high heat till the mixture thickens, stirring constantly.
- Remove from heat, let cool, and enjoy.
Notes
- *Oh yes. FOUR cloves of garlic. The intensity and bite will cook off on the stove top. Use less at your own garlic-less peril.
- **For nut free, leave out cashews and add 1/4 cup extra oats