Ingredients:
1 cup raw cashews
12 oz silken tofu*
3 Tbsp dried dill
2 Tbsp dried minced onions
1 Tbsp seasoned salt
*You can use anything from silken tofu to extra firm tofu. I have tested both. The dip is slightly creamier with silken tofu, but is still great if you use extra firm.
Directions:
1. Soak the cashews in boiling water for at least 20 minutes. You can also soak them in the fridge overnight if you'd prefer.
2. Add the soaked cashews and the tofu to a blender and blend until completely smooth.
3. Add the dill, dried minced onions, and seasoned salt to the blender
and blend until combined.
4. Add the dip to a container and let it sit in the fridge for a day to allow the flavors to develop. You can eat it right away but it is much better if you wait.
5. Enjoy with fresh veggies, pretzels, chips, or as a spread on sandwiches. The dip will last for 5 days in the fridge.