Lemon Maple Feta and Roasted Parsnip Dip
Lemon Maple Feta and Roasted Parsnip Dip – a tantalizing blend of sweet and savory flavors. Roasted parsnips, kissed with maple syrup and lemon zest, form the perfect companion for this creamy cashew-based dip, featuring the tang of feta and the bright notes of lemon and maple. The result is a luxurious, plant-based dip that marries earthy sweetness with citrusy zing. Serve this unique creation at your parties, gatherings or indulge in it as a flavorful snack. It makes amazing appetizer on crackers, or stuffed and baked in jalapenos or mushrooms. Everyone will love this irresistible dip.
Ingredients
- 3 large parsnips, peeled and chopped into 1 inch
- 2 tablespoons olive oil
- salt and pepper, to taste
- 1 cup raw cashews, soaked in water for at least 4 hours or overnight (rinsed and drained)
- 1/2 cup water (and as needed for consistency)
- 2 tablespoons nutritional yeast
- 4 tablespoons lemon juice
- 1 tablespoons maple syrup
- 1 clove garlic, minced
- lemon zest (optional)
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the chopped parsnips with olive oil.
- Spread the parsnips on a baking sheet in a single layer and roast for 25-30 minutes or until golden and tender. Flip them halfway through.
- Once the parsnips are done. Set aside and let cool.
- Drain and rinse the soaked cashews.
- In a blender or food processor, combine cashews, water, nutritional yeast, lemon juice, lemon zest, maple syrup, minced garlic, and salt. Then add in the roasted parsnips and blend.
- Blend until smooth, adding water gradually until you reach your desired dip consistency.