You’re going to fall in love with these two delicious plant based dips that Ash from Soul House whipped up; the Coriander Chilli Pesto is tangy, a little spicy and is vibrant green in colour, perfect for livening up a cheese platter. It’s also great with rice crackers or spread it over a chia wrap, top with julienned vegetables, lettuce and sliced young coconut flesh, add a squeeze of lime then roll up for a healthy light lunch.

Ash’s Spicy Coconut Dip is incredibly moreish, try it on vogals toast topped with avocado and rock salt or as a side with chunky diced tomatoes added into the mix, it’s also great with tortilla chips. If you’re a fan of whole roasted cauliflower smear it all over your cauli and bake in the oven, top with a little Dukkah before serving for a taste sensation.

Spicy Coconut Dip

 1 1/2 cup coconut yoghurt
1 lime, zest and juice
 1-2 tsp cayenne pepper (depending on how spicy you like it)
1 tbsp cumin powder
1 tbsp garlic powder
1 tsp curry powder
1 tsp pink Himalayan salt
Black pepper to taste

Place all the ingredients in a bowl and mix, then you’re good to go

Coriander Chilli Pesto

1 bunch of fresh chopped coriander

 1 chilli

 2/3 cup raw cashew nuts

 1/3 cup coconut oil

 1 lime, juiced

 Pink Himalayan salt to taste

Place all the ingredients in your whizzer and enjoy

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