1 ½cupswhole raw cashews,soaked overnight or for at least 2 hours
1cupcrumbled blue cheese,I like gorgonzola! Pick your favorite!, plus extra for topping
2tablespoonschopped chives,plus extra for topping if you wish
1 tablespoonchopped fresh dill,plus more for topping
pinchof freshly cracked black pepper
an array of your favorite spring vegetables,for dipping!
Drain the cashews from liquid they were soaking in. Place the cashews in the food processor and pulse and blend until they are broke down and starting to become smooth.
Add in the blue cheese crumbles, nutritional yeast and garlic. Blender until smooth and creamy, scraping down the sides as you go. As a note, I love how cheesy nutritional yeast tastes, but if you don’t have it, you can leave it out!
Squeeze in the lemon juice and sprinkle in the salt and pepper. Blend until combined. Taste again and add more salt and pepper if desired. If you’d like the dip thinner, you can blend in 1 to 2 tablespoons of water or milk!
Serve the dip with an extra sprinkle of blue cheese and chives or dill on top. Serve with your favorite veggies, chips or crackers!