Creamy Cranberry Salsa Dip

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/4 cup Cilantro
  • 1 12 oz bag Cranberries, fresh
  • 1 Lime, Juice of
  • 1/2 cup Red onion
  • 2 Small or 1 large jalapeno

• Condiments

  • 2 tbsp Lemon juice
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1/2 cup Coconut sugar
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Nuts & Seeds

  • 1 1/2 cups Cashews, raw

• Liquids

  • 1 tbsp Water

Found on veggieinspiredjourney.com

Description

Ingredients

• 12 oz bag fresh cranberries, rinsed and drained
• 2 small or 1 large jalapeño (or to taste)
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1/2 cup coconut sugar
• 2 tbsp maple syrup
• 1/2 tsp salt
• juice of 1 lime
• 1 1/2 cups raw cashews, soaked for several hours
• 1 tbsp apple cider vinegar
• 2 tbsp lemon juice
• 1 tsp salt
• 1-2 tbsp water, if needed

Directions

• Place all ingredients for cranberry salsa in a food processor and pulse until combined. Dont over process or you will end up with a puree. You want it to be slightly chunky still.
• Pour into a medium bowl and refrigerate.
• Place all ingredients for the cashew cream cheese, except the water, into the food processor (just rinse it out after the salsa). Puree until smooth. Add the 1-2 tbsp of water, if needed, to thin it out.
• Mix the cranberry salsa with the cashew cream cheese until combined.
• Refrigerate at least 30 minutes or until serving.