Vegan and Nut: Thai Layered Dip

Ingredients

• 1 cup shredded carrots
• 1 cup peanut butter or almond butter sauce – recipe below
• ½ cup salsa
• 1 cup chopped coriander and mint
• 1 cup moong bean sprouts tossed with salt and pepper
• 1 tbsp sesame seeds
• a dash of lemon juice

For the Peanut/Nut Butter Sauce

• ½ cup creamy peanut butter or almond butter
• 2-inch piece of fresh ginger, coarsely chopped
• 2 cloves of garlic
• 1 tbsp soya sauce
• 1-2 tbsp lemon juice
• 1-2 dates
• ¼ tsp chili powder
• 3 tbsp or more water

Method

Make the nut butter sauce by blending the ingredients until smooth and creamy. Taste and adjust the spiciness, tanginess and sweetness. Add more water to blend to a dip-like consistency.

Layer the carrots, nut butter sauce, salsa, coriander and mint, sprouts, peanuts, lemon juice and a dash of salt and pepper. Warm in the oven for 5 to 10 minutes if needed (optional).

Serve with crackers, oil free chips or carrots, celery, cucumber or other vegetables.