Cheesy Miso Hemp Dip

There are an unending list of benefits for the Raw Foodie / health conscious individual of living here in Ubud, Bali. I’m not sure there’s any place in the world with a denser concentration of raw food restaurants. The organic produce is highly affordable and is often picked the same day that it becomes available in the shops and markets. Sometimes it’s actually the meat eaters that are the odd ones at the dinner table! However, there are a few drawbacks of living in Indonesia. One is that the government has some, lets say, interesting policies. And they do not like the infamous plant that hemp seeds come from. I guess that’s not so unique for a government. So hemp seeds aren’t very available here. I did manage to get my hands on some recently, and it was just a heavenly time. One of the delicious recipe I Freeshed up was this Cheesy Miso Hemp Dip.

Hemp-Dip

Raw Cheesy Miso Hemp Dip

I served it with some Rice Paper Rolls, and also used it in a crudite. As far as nuts and seeds that are good in dips and sauces go, hemp seeds may be numero uno. Because they don’t require soaking they are ultra convenient, and their creamy texture and savory flavor really make for an excellent fat base. Which is key to get a deep, robust flavor in a sauce. Basically, I’m a huge fan of making hemp dips, sauces, dressings, or whatever else you can think of. Oooo Hempshakes! Shiiiit I need to get me some more hemp seeds.

And that adoration is even without taking into consideration the incredibly unique nutritional profile of hemp seeds. They’re high in Omega 3s, which is like the holy grail of nutrients in the Raw Vegan diet. It’s not very common, and it’s very important. Makes for an unsavory combination. So if you’re one of the lucky ones who has constant access to hemp seeds, go make this hemp dip. Then make something with hemp. And put ’em in your salads. And on and on.

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Makes enough hemp dip for 6-8 medium spring rolls.

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