Serves 6
Choose your favorite assortment of raw and blanched vegetables, cut into sticks, slices, florets, or other appropriate shapes. Arrange them on a platter, add the dip, and you have a party! The vegetables used here can be swapped for others of your own preference. To make this soy-free, use coconut aminos instead of the tamari.
Gluten Free
Soy-Free Option
Dip:
1/4 cup cashew butter
1/4 cup peach or apricot jam
1 teaspoon grated fresh ginger
1/2 teaspoon minced garlic
1 tablespoon lime juice
1 tablespoon wheat-free tamari
1/8 teaspoon cayenne, or to taste
Vegetables:
2 large carrots, peeled and cut into 1/4-inch x 4-inch sticks
2 ounces snow peas, ends trimmed and tough string removed
3 ribs celery, trimmed and cut into 1/4-inch x 4-inch sticks
1 large red or yellow bell pepper, seeded and cut into 1/4-inch strips
1 head Belgian endive, trimmed
Dip: Combine the cashew butter, jam, ginger, garlic, lime juice, tamari, and cayenne in a small bowl. Stir until thoroughly blended. A small amount of water may be added if a thinner consistency is desired.
Transfer the dip to a small serving bowl and place it in the center of a serving tray or platter.
Vegetables: Arrange all the vegetables on the serving tray in a decorative fashion, surrounding the bowl of dip. Serve at once, or cover and refrigerate until ready to serve.