Garlic Cashew Hummus | My Vegan Thanksgiving

Another snack recipe! Who can go wrong with those? This will be another one of my snack foods at Thanksgiving.

I was having a hard time describing what this dip was. I could say it’s like a cheese dip, but to someone who eats cheese all the time (not me), they would say differently. I finally (a few minutes ago) landed on hummus. Of course! It’s got all the basic ingredients of hummus, except the chickpeas! Perfect.

garlic cashew hummus vegan

Ingredient break down (makes about 1 cup)

1 cup raw cashews, soaked overnight* See an alternative soaking method below that only takes 1 hour!
1 tbsp tahini, sesame paste
1 tbsp olive oil
1-2 garlic cloves, 2 makes a very strong garlic flavor while 1 clove is pretty mild.
1/4 tsp salt

Soak the cashews overnight, or at least 12 hours. Alternatively, you can get about two cups of water to about 110 degrees (F), or the temperature of bath water, and soak them in that with a little bit of salt for 1-2 hours.

Add all ingredients to a food processor or little ninja (like I did) and process until creamy like hummus.

garlic cashew hummus vegan

 

You may need to scrape down the sides of the processor in order to get it all creamy. But, have patience, it will cream up!

Serve with bagel or pita chips, or another sturdy vessel that will get it to your mouth. Like a spoon…or your finger. Hey, I don’t judge. šŸ˜‰

garlic cashew hummus vegan on a bagel chip

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2 responses to “Garlic Cashew Hummus | My Vegan Thanksgiving

  1. Pingback: An incredible vegan Thanksgiving | Animals Are Not Food·

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