Rainbow Fruit and Veggie Platters with Two Plant-Based Dips - alive magazine

Ingredients

• 1 cup (250 mL) raw cashews, soaked for 2 hours, drained
• 3/4 cup (180 mL) recently boiled water, plus more to thin
• 1 Tbsp (15 mL) coconut oil
• 6 soft Medjool dates, pitted, soaked for 2 hours, drained
• 2 tsp (10 mL) lemon juice
• 1 tsp (5 mL) vanilla bean paste or extract
• 1/2 tsp (2 mL) instant coffee (optional)
• 1/4 tsp (1 mL) ground cardamom
• 1/8 tsp (0.5 mL) salt
• 2 Tbsp (30 mL) extra-virgin olive oil
• 2 garlic cloves, peeled and minced
• 14 oz (398 mL) can artichoke hearts, drained well
• 3/4 cup (180 mL) raw cashews, soaked for 2 hours, drained
• 1/2 cup (125 mL) unsweetened nondairy milk (cashew, oat, or coconut milk)
• 2 Tbsp (30 mL) lemon juice
• 1 Tbsp (15 mL) miso paste
• 1/2 cup (125 mL) chopped fresh parsley
• Pinch of Aleppo-style pepper or red pepper flakes, to serve
• 1 bunch of red or green seedless grapes, halved if desired
• 2 cups (500 mL) fresh blueberries
• 2 cups (500 mL) fresh raspberries
• 1 cup (250 mL) fresh blackberries
• 1 melon such as cantaloupe, peeled, seeded, and cubed
• 1 pineapple, peeled, cored, and cubed
• 5 celery stalks, sliced
• 2 large watermelon radishes, sliced
• 2 lbs (1 kg) rainbow carrots, peeled and sliced
• 1 English cucumber, sliced
• 1 head of broccoli or cauliflower, cut into florets