Vegan Ranch Dip

Can't wait to make this healthy (and vegan!) take on a BBQ classic- ranch dip! Isa Chandra Moscowitz of the Post Punk Kitchen knows how to pack a lotta flavor into a little bowl. I can imagine putting a hefty dollop on these Olive Lentil Burgers or simply shouting, "Please pass the crudités!"

Straight from Isa's fail-proof blog of vegan delights...Sanctuary Dip!

1 cup cashews, soaked in water for at least 2 hours, and drained
1 cup water
3 to 4 ounces extra firm tofu (1/4 of a typical package)
1/4 cup fresh lemon juice
1 teaspoon agave
1 tablespoon plus 1 teaspoon onion powder
1 tablespoon plus 1 teaspoon vegetable broth powder
2 teaspoons garlic powder
3/4 teaspoon salt
1 tablespoon dried dill

Place cashews, water, tofu, lemon juice and agave in the blender. Puree until very smooth, scraping down the sides with a spatula often to make sure you get everything. This can take up to 5 minutes depending on the strength of your blender.

Add the onion powder, veg broth powder, garlic powder and salt, and pulse to combine. Transfer mixture to a bowl and mix in the dried dill. Taste for salt and seasonings. Seal tightly and chill for at least an hour. The longer you let is chill, the firmer it will get.

Before serving, taste one last time and adjust seasonings as needed. Serve!