Vegan Noni “Blue Cheese” Dip
  • 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

 

Directions

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.

Emily McCormick

Emily McCormick

Emily McCormick is a Registered Dietitian Nutritionist and is a Licensed Dietitian in the state of Texas. She graduated in 2013 from the University of Texas at Austin with a Bachelor’s of Science in Nutrition and completed the Coordinated Program in Dietetics at UT in 2016.

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.
Emily McCormick

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