Rainbow Fruit and Veggie Platters with Two Plant-Based Dips
Ingredients
Sweet vanilla, cardamom, and coffee dip
  • 1cup raw cashewssoaked for 2 hours, drained
  • 3/4cup recently boiled waterplus more to thin
  • 1 Tbsp coconut oil
  • 6 soft Medjool datespitted, soaked for 2 hours, drained
  • 2tsp lemon juice
  • 1tsp vanilla bean paste or extract
  • 1/2tsp instant coffeeoptional
  • 1/4tsp ground cardamom
  • 1/8tsp salt
Savory vegan artichoke dip
  • 2 Tbsp extra-virgin olive oil
  • 2 garlic clovespeeled and minced
  • 14oz can artichoke heartsdrained well
  • 3/4cup raw cashewssoaked for 2 hours, drained
  • 1/2cup unsweetened nondairy milk (cashewoat, or coconut milk)
  • 2 Tbsp lemon juice
  • 1 Tbsp miso paste
  • 1/2cup chopped fresh parsley
  • Pinch of Aleppo-style pepper or red pepper flakesto serve
Fruit platter
  • 1 bunch of red or green seedless grapeshalved if desired
  • 2cups fresh blueberries
  • 2cups fresh raspberries
  • 1cup Fresh blackberries
  • 1 melon such as cantaloupepeeled, seeded, and cubed
  • 1 pineapplepeeled, cored, and cubed
Vegetable platter
  • 5 celery stalkssliced
  • 2 large watermelon radishessliced
  • 2lbs rainbow carrotspeeled and sliced
  • 1 English cucumbersliced
  • 1 head of broccoli or cauliflowercut into florets
Instructions
  1. For sweet dip, to high-speed blender, add all Sweet Vanilla, Cardamom, and Coffee Dip ingredients and blend until smooth and creamy. Add additional water to thin until desired fruit dip consistency. Transfer to serving bowl, cover, and chill completely, about 4 hours or up to 4 days.
  2. For the savory dip, in saucepan, heat olive oil over medium, add garlic, and sauté until fragrant, about 30 seconds. Immediately add drained artichoke hearts and sauté for 3 minutes, until warmed through.
  3. To high-speed blender, add soaked and drained cashews, milk, lemon juice, and miso paste and blend until smooth. Add cooked artichoke mixture and parsley, and briefly pulse to chop but not blend completely. Transfer to serving bowl and chill for at least 2 hours or up to 4 days.
  4. For platters, arrange fruit and vegetables on separate platters or one extra-large platter in a pattern of your choice. Keep each fruit or vegetable in its own section (as opposed to mixing them all together) to create the rainbow appearance. Serve fruit with sweet dip and veggies with savory dip.
Recipe Notes

Per serving: 363 calories; 8 g protein; 16 g total fat (4 g sat. fat); 54 g total carbohydrates (29 g sugars, 11 g fiber); 225 mg sodium