theplantifulchef

Plant Based Recipes

Wednesday, 26 July 2017

Sour Cream & Chive Dip

Good evening everyone, thought i would share with you all this wonderful dip that I've been making recently. Before i went plant based i used to really enjoy some sour cream and chive dip from the supermarket with veggies. I thought it can not be that hard to make so i had a go. 
The first attempt did not go so well but i took it off to a BBQ that night, a lot of it didn't get eaten and i was a little disappointed by my efforts. When i got home that night it went in the fridge and i went to bed. The next morning i thought "oh i better throw that dip away so i can wash the box out but i will just try it first"... and guys it was amazing the flavours had come alive and it tasted just like the ones you buy in the supermarket deli section. So yes i would say for best results leave in the fridge overnight and enjoy the next day, even the texture changes to this thick amazing creamy deliciousness. Right lets dive into what i used i will give alternatives where i can for things you might not have in your country.



1/4 cup cashews soaked in boiling water for 1 hour drained
4 tbs of dairy free cream
2 tbs heaped of oatly cream fresh (or soy yogurt)
1 heaped tsp onion powder
juice of half a lemon
1 and 1/2 tsp apple cider vinegar (cider vinegar also works)
8 chives
1 spring onion

Place all ingredients in a food processor aside from the chives and spring onions which you need to dice into small pieces. Blend the mixture until smooth then fold in the spring onion and chives. Leave in the fridge overnight to thicken and the flavours to come out. Serve with wedges or your favourite veggies. 

If you do decide to make this please tag me on Instagram in the caption or just the picture i love looking at your recreations! Also means i can come over and say hello :)




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6 comments

  1. This sounds delicious!
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