Very Easy Gluten Free/Vegan Tahini Dip + Cashew Dip with Vegetable Sticks Snack
Ok, right back at the Snack. I’m all about (and around) Snack Food these days.
It’s funny though cause I have realized it just now. Maybe I’m just trying to substitute my love for chips, which I can’t stop eating sometimes by the way, with something else and more importantly healthy. Chips are my heaven, but most of the time they are my curse. And by ,,curse” I mean that I eat them almost every second day (but only these days to be exact), and when I open a bag of chips I finish it just by myself, nobody have to even help me or join me, and I don’t let anybody to help me with them just to be clear. Gosh, I’m so rude sometimes when it comes to ,,chips eating”. I feel like a big tiger that just caught his lunch (that’s me shopping chips btw), then he lay down and enjoys his prey which he won’t share with anyone.
Do you know that feeling too?
So I’m trying to find some replacement for those little killers of mine. Sometimes it’s popcorn, sometimes it’s fries. But I told myself: ,,Enough”. I have to find something healthy. There should be something healthy and satisfying as much as chips! Right? Or at least I was just hoping to find something as good as chips. Any kind. Anything.
,,Please Earth, give me something healthy and delicious” No. I have to be more specific. ,,Please Earth, give me something healthy and delicious as a chips replacement. I’m begging you. “
And then some idea came. Not right away, but soon enough before I got all Hungry Garfield on a chips again.
I found an old Tahini Dip Recipe in our cookbook shelf and luckily we had some Tahini paste at home. I quickly made it and in a meanwhile I was thinking how to get this Tahini dip more interesting and satisfying that I could call it Snack Food. And of course, nobody eats a sauce just like that with anything else.
So I found some vegetables in a fridge:
- and even cucumber was good to go with that
I made a nice arrangements with all the vegetables. Pour the Tahini dip in a middle. Set on a coach, turned on a movie and enjoyed the Snack. Which I was very happy and satisfied with. More happy because I have finally preferred something else and healthier than chips. Finally, in my life time. Ha-ha. No, I’m just kidding. But in a long time. 🙂
Oh, and of course I made a second dip just in case this one wouldn’t be enough. Cashew Dip. And they both were so delicious! I hope you’ll enjoy them too 🙂
Tahini and Cashew Dip with Vegetable SticksPrint Recipe
- TAHINI DIP:
- 100ml Water
- 100ml Olive Oil
- 4 Tbsp Tahini
- 4 Tbsp Lemon juice
- 2 Tbsp Soy sauce
- 2 cloves Garlic
- ½ tsp Salt
- ¼ tsp Black pepper
- 1-2 tsp Chopped Ginger
- CASHEW DIP:
- 1 cup Cashew
- ½ cup Water
- ½ cloves Garlic
- 1 tsp Salt
- ¼ tsp Black pepper
- 3 Tbsp Lemon juice
Tahini Sauce: Mix all the ingredients together until very smooth. If it’s too thick, add more water.
Cashew Sauce: Mix all the ingredients for the Cashew sauce together until smooth.
Cut the vegetables any kind you like and enjoy it with the sauces. I had: Beetroot, Carrots, Cauliflower, Broccoli, Celery, Cucumber.
The Tahini sauce has a bit strong and a bitter taste. But after it will set awhile it will be better. Also with the vegetables it has a different taste, then by itself. Have a taste of it with vegetables and you will not regret it 😉 Tahini sauce can last even one week in a fridge. Cashew sauce on the other hand is better to consume it in a few days.
Nutrition Facts for the Tahini Dip:
Nutrition Facts for the Cashew Dip:
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!