Cashew Carrot Dip

• 1 cup raw cashews, soaked and drained (see note)
• 3 medium carrots, peeled and finely diced
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup nutritional yeast
• 1 tbsp white miso or chickpea miso (may sub tamari or coconut aminos)
• 2 garlic cloves, minced
• 1/2 tsp fine sea salt
• Freshly ground black pepper, to taste

Avocado White Bean Hummus

• 1 1/2 cups cooked white beans (cannellini, great northern, or navy), or 1 14-oz can, drained and rinsed
• 1 medium ripe avocado, pitted and flesh scooped out
• 1/4 cup freshly squeezed lemon juice
• 2 tbsp tahini
• 2 garlic cloves, minced
• 3/4 tsp fine sea salt
• Freshly ground black pepper, to taste
• Big handful of fresh herbs (basil, parsley, cilantro, mint, or a combination)

For the Snack Board

• Crackers (I usually use two varieties: Mary’s Super Seed and Breton Organic Roasted Garlic)
• Sliced sourdough baguette
• Raw vegetables of your choice (carrots, radishes, broccoli, cucumber, peppers, grape tomatoes, etc.)
• Olives
• Fresh fruit (grapes and figs are good choices)
• Anything else your heart desires!