Garlic & Herb Cashew Dip

Serving Size 6

Prep Time 10 mins

Cook Time 6 mins

Difficulty Easy

Ingredients

  • 1 flatbread or lavash bread
  • 1/2 cup cashews, soaked overnight
  • 1 bag Nasoya’s Toss’ables Garlic + Herb
  • 3/4 cup fresh basil
  • 1/2 cup fresh parsley
  • 5 tablespoons lemon juice
  • 1/3 cup unsweetened almond milk
  • 4 garlic cloves
  • 1/2 teaspoon salt
  • Green onions & Roma tomatoes, for garnish

Preparation

  1. Using a tombstone cookie cutter, cut out 6 tombstone shapes. Bake at 400F for 6 minutes, or until crisp.
  2. Add the cashews, basil, parsley, lemon, almond milk, garlic and into a food processor. Blend until smooth.
  3. Heat the Nasoya Tossables per package directions.
  4. To serve, place the Nasoya Tossables on the bottom of a small glass dish. Spread the garlic and herb dip over the tossables, then top with pita tombstones, green onions and tomatoes.

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