Non-GMO Recipe: Sun-Dried Tomato & Onion Pea Protein Dip

Here’s a creamy dip with a twist—instead of Ranch dressing or the usual cream cheese base, this versatile vegan creation is made with pea protein powder, raw ground cashews and a splash of lemon juice. Usually scooped into smoothies, pure pea powder is mild tasting and easy to digest, plus it packs in 7 grams of protein per tablespoon. So dunk your veggies, dip your chips or spread some on a sandwich—this is one condiment you can enjoy without a care!

Sun-Dried Tomato & Onion Pea Protein Dip

 

Sun-Dried Tomato & Onion Pea Protein Dip

Ingredients

1/3 cup unsweetened pea protein powder
¼ cup water (or more, if needed)
2 Tbsp. extra virgin olive oil
1/3 cup ground cashews
2 Tbsp. chia seeds
Juice of ½ lemon
3 green onion stalks, finely chopped
2 Tbsp. sun-dried tomatoes, finely chopped
Freshly ground black pepper, to taste
1 clove garlic, diced

Directions

  1. In a large mix bowl, combine all ingredients.
  2. Mix well until a spreadable consistency is reached.

Serve as a dip, spread or mix into pasta dishes or salads.

Mo, the Morselist

“Mo’s Healthy Morsels”is written by Maura (“Mo”) Knowles, Board Certified Health Coach (A.A.D.P.), Integrative Nutrition Health Coach, member of the International Association of Health Coaches (I.A.H.C.), recipe developer and owner of Mac-n-Mo’s, a low-sugar, no-sodium, gluten-free, vegan baked goods company created by Knowles to help her dad, Mac, a diabetic, after he survived quadruple bypass surgery in 2010. Mo’s recipes for snacks, treats and other fun and healthy dishes appear every week here on the Vitacost blog.​

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Mo, the Morselist

About Mo, the Morselist

“Mo’s Healthy Morsels” is written by Maura (“Mo”) Knowles, Board Certified Health Coach (A.A.D.P.), Integrative Nutrition Health Coach, member of the International Association of Health Coaches (I.A.H.C.), recipe developer and owner of Mac-n-Mo’s, a low-sugar, no-sodium, gluten-free, vegan baked goods company created by Knowles to help her dad, Mac, a diabetic, after he survived quadruple bypass surgery in 2010. Mo’s recipes for snacks, treats and other fun and healthy dishes appear every week here on the Vitacost blog.​

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