Vegetable sticks with vegan sourdough bread dip

Level of difficulty
easy
Ingredients for 2 people
½ bunch of carrots
1 cucumber
½ fennel
3 stalks of celery
½ bunch radishes
2-3 slices of sourdough bread
70 g cashew nuts
1 clove of garlic
80 ml freshly squeezed lemon juice
Zest of half an untreated lemon
60 ml olive oil
Salt and pepper to taste
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Depending on the size of the loaf, soak 2 to 3 slices of the bread in cold water. After about 5 to 10 minutes, squeeze out the liquid and crumble into a mixing bowl.

 

Gently toast the cashew nuts in a pan and leave to cool. Finely chop the garlic clove and add the rest of the ingredients to the bread in the mixing bowl. Mix everything together and season to taste with salt and pepper.

 

Clean the vegetables, cut into sticks or pieces and serve with the dip.

 

Bon appétit!