June 14, 2013 | Author: BeatCancer.Org
- 1/4 C raw cashews
- 4 medium ripe avocados, peeled and pitted
- 1 clove garlic, minced
- 3 C water
- 1/2 C lemon juice
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 4 sprigs fresh parsley
- Using food processor, blend cashews with 1/2 C water until smooth.
- Add avocados, garlic, lemon juice, salt and pepper and process together, slowly adding remaining water until thoroughly blended.
- Pour into serving bowls. Garnish with fresh parsley.
- Chill and serve cold.
Yield: 4 servings
This is one of 157 simple, no-guilt, healthful, delicious recipes from Susan Silberstein’s gluten-free recipe book Hungry for Health.