Sprouted Sunflower, Garlic & Herb 'Cheesy' Vegan Dip

January 8, 2016

Following on from our fantastic interview with vegan cook extraordinaire Zac Bird, he has been kind enough to supply us with a mouth watering vegan recipe. This cheesy dip uses cashews as a cheese substitute and is absolutely delicious!! A perfect healthy alternative and a lovely addition to any occasion. Try it out for yourself. 



Sprouted Sunflower, Garlic & Herb Cheesy Dip


A great dairy free alternative to cheese dip. Great on its own or in chilli poppers, on raw or cooked pizza, and even as a sandwich spread! Vegan and mostly raw.

1 cup cashews soaked 8 hours beforehand

1/2 cup sunflower seeds soaked 8 hours beforehand
1/4 cup nutritional yeast

1/3 cup water

3 cloves garlic

juice of 1 lemon

1 teaspoon salt

handful basil, chives and spinach

Process drained cashews and sunflower seeds in a food processor before adding garlic, lemon juice and herbs. Make sure garlic is fully blended before adding water slowly (you want the least runny mixture possible, so less is more!). Add in nutritional yeast last and then salt to taste. Can be served immediately, best served fresh. Keeps for up to 3 days in the fridge

 Check out more of Zac's wonderful creations on Instagram @zaccharybird


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Jeffrey & Katelyn Rew
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Level 1, 441 South Rd, Bentleigh, Vic, 3204

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