- 8 oz fresh cauliflower in florets
- 1/4 cup cashews soaked in 1/2 cup water for at least 1 hour
- 1/2 cup GT Organic Noni 100
- Juice of 1 lemon
- 4 Tbsp white vinegar
- 1/4 to 1/2 cup water
- 1 tsp minced garlic
- 1/4 cup minced onion
- Pinch of salt
- 1 Tbsp fresh dill
Pulse cauliflower in blender until broken up into small pieces. This will give your dip a slightly chunky blue cheese texture, so pulse it as finely or as coarsely as you like. Set cauliflower aside.
Drain your soaked cashews and put them in the blender.
Add the rest of the ingredients to the blender and blend until smooth.
Add more water to thin as needed.
Transfer to a serving bowl and mix in the chunky cauliflower. Serve with carrot, bell pepper and cucumber sticks.
While pursuing her education, Emily has worked in the health and nutrition industry for 6 years. She has held positions in the Food Management industry as well as in Food Research and Development. In her free time, Emily enjoys cooking, traveling, playing soccer and hiking the greenbelt with her dog.