Author: Annelina Waller
Prep time: 5 mins
Cook time: 1 min
Total time: 6 mins
- 2 cups peas, frozen
- ½ cup cashews, soaked (opt. cashewbutter)
- ½ bunch of parsley
- 3 florets cauliflower, frozen or steamed
- 1 tsp vegetable stock
- Let frozen cauliflower thaw for about 5 minutes. Then mix all ingredients in a blender until creamy. If necessary add some water until it becomes a smooth cream. The parsley can be mixed together with the stalks.
- Enjoy with raw vegetables or bread rolls.
- The dip can be kept in fridge in a closed container for about 4 days.
Recipe by Annelina Waller at https://annelinawaller.com/easter-carrot-cake/
3.5.3251