Serves: 4
Total Calories: 6
Yield: 1 cup

1 cup soaked cashews (see Raw Basics chapter)
1/2 cup water
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
2 tablespoons minced fresh chives or green onions
1 tablespoon minced fresh basil, or 1 teaspoon dried
1 tablespoon minced fresh dill, or 1 teaspoon dried dill weed

Equipment:
measuring cups
measuring spoons
citrus juicer or reamer
cutting board
chef’s knife, 8-inch
blender
rubber spatula

Put the cashews, water, lemon juice, garlic powder, onion powder, and salt in a blender and process on high speed until smooth, stopping occasionally to scrape down the blender jar with a rubber spatula. Add the chives, basil, and dill and pulse briefly to mix. Cover and refrigerate for at least 30 minutes before serving. Stored in a sealed container in the refrigerator, Mock Sour Cream and Chive Dip will keep for 5 days.

Nutritional Facts:

Serves: 4
Total Calories: 6
Calories from Fat: 0

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
sweet tahini mayonnaise
guacamole
mock sour cream and chive dip
olive tapenade
zucchini hummus
not tuna pâté
walnut pâté
sunflower seed–herb pâté
marinara sauce
mock peanut sauce
salsa
mango salsa
almond butter
pesto