Directions

  1. Pulse lemon juice, garlic, cashews, almond milk, tomatoes, reserved oil, basil and paprika in a food processor 20 times or until smooth; cover and refrigerate. Makes about 2½ cups.
  2. Arrange celery, broccoli, cauliflower, Brussels sprouts and radishes in the shape of a wreath on a large serving platter; serve with dip.