One of our favorite dips alongside crackers or vegetable crudités. This smooth and creamy anti-inflammatory dip requires just 10 minutes and a blender.

Ingredients:

2 cups sprouted cashews (soak over night in water)

1 cup tahini

2 tbsp The Alchemist

1 lemon (juice)

¼ cup filtered water

1 pinch of sea salt

In high speed blender combine all ingredients and whip until smooth and creamy.

Enjoy with crackers or on veggies sticks!