It’s Friday!! Which means it’s time to kick off those old work shoes, put that bottle of rosé on ice (or two), invite some friends over, and whip up a batch of this vegan and paleo pimiento cashew cheese dip for dipping ALL THE THINGS! 😍
I don’t know about you guys, but I’m in the camp of “delicious dips are life”.
In case you want to know the exact order of where my love for delicious dips falls, it goes something like this:
My family and friends
Yep. That list looks about right 😉
I’m not sure where the idea to make a pimiento cashew cheese dip came from (cuz really?! Pimiento cheese?! It’s been a loooong time since I’ve thought about that). But I think it started with a container of glistening spicy cherry peppers calling out to me at our natural foods store. Sometimes one single ingredient can be such an inspiration!
And as all the sunshine starts to inch closer and more friend and family gatherings fill our calendars, why not dream up some nutrient dense snacks that we can feel good about sharing with the one’s we love the most?
And I am so excited about this soup recipe! Thai carrot and sweet pepper coconut soup with cilantro pesto that’s paleo, and can easily be made dairy free + vegan.
The flavors sing like a ray of sunshine in the cold days of February and really are kind of life-changing. As I write this we’re getting our first REAL snow of the winter here in Seattle, and I couldn’t think of something would rather cozy up to more than this vibrant bowl of soup!
I would actually, (probably) eat some type of soup for every meal if I could get away with it. I’ve definitely been known to have soup for breakfast when I wasn’t cooking for anyone else!
Unfortunately, Patrick isn’t always up for soup for breakfast // lunch // dinner, so I can’t exactly live out my dream soup for every meal, but I’ll just go ahead and sneak it in as much as I can!
And with recipes like this, I don’t get too many complaints.