Cashew Dip
A lusciously creamy and savory dip made from blended cashews. This versatile, dairy-free dip is perfect for serving with fresh vegetables, crackers, or as a rich sandwich spread. Ready in minutes after a quick soak!
For 8 servings
3 steps.
- 1
Step 1
- a.Soak the Cashews (60 minutes)
- b.Place the raw cashews in a heatproof bowl.
- c.Pour hot, near-boiling water over them, ensuring they are fully submerged.
- d.Let them soak for at least 1 hour to soften. For a quicker method, boil the cashews in water for 15 minutes.
- e.Once softened, drain the cashews thoroughly and discard the soaking water. This removes phytic acid and ensures a creamier result.
- 2
Step 2
- a.Blend the Dip (5 minutes)
- b.Transfer the drained cashews to a high-speed blender.
- c.Add the chopped garlic, fresh lemon juice, nutritional yeast, olive oil (if using), cumin powder, salt, and black pepper.
- d.Pour in 1/2 cup of fresh water to start.
- e.Blend on high speed for 2-3 minutes, stopping to scrape down the sides of the blender with a spatula as needed, until the mixture is completely smooth and creamy.
- 3
Step 3
- a.Adjust and Serve (10 minutes)
- b.Check the consistency of the dip. If it's too thick for your liking, add more water, 1 tablespoon at a time, and blend again until you reach the desired texture.
- c.Taste the dip and adjust the seasonings. Add more salt for flavor, lemon juice for brightness, or nutritional yeast for a cheesier taste.
- d.Transfer the finished dip to a serving bowl. Let it chill in the refrigerator for at least 10 minutes for the flavors to meld.
- e.Garnish with freshly chopped parsley before serving. Enjoy with vegetable sticks, crackers, pita bread, or as a spread.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the smoothest texture, a high-speed blender (like a Vitamix or Blendtec) is highly recommended. If using a standard blender, you may need to soak the cashews longer (4-6 hours in cold water) and blend for an extended period.
- 2Don't discard the soaking water and use it for blending. It can contain impurities and phytic acid which can cause digestive issues for some.
- 3The dip will thicken considerably as it chills in the refrigerator. Keep this in mind when adjusting the consistency.
- 4To make the dip ahead of time, store it in an airtight container in the refrigerator for up to 5 days. You may need to stir it well before serving.
- 5For a tangier flavor, you can substitute a tablespoon of apple cider vinegar for one of the tablespoons of lemon juice.
Adapt it for your goals.
Spicy Chipotle
Add 1-2 canned chipotle peppers in adobo sauce to the blender for a smoky and spicy kick.
Roasted Red PepperRoasted Red Pepper
Blend in 1/2 cup of drained, jarred roasted red peppers for a sweet and savory flavor.
Fresh HerbFresh Herb
Incorporate 1/4 cup of fresh herbs like dill, chives, or cilantro during the final blending stage for a fresh, vibrant taste.
Sun Dried Tomato & BasilSun-Dried Tomato & Basil
Add 1/4 cup of oil-packed sun-dried tomatoes (drained) and a handful of fresh basil leaves for a Mediterranean twist.
Why this is on our healthy list.
Heart-Healthy Fats
Cashews are an excellent source of monounsaturated and polyunsaturated fats, which can help lower bad cholesterol (LDL) levels and reduce the risk of heart disease.
Rich in Minerals
This dip is packed with essential minerals like magnesium, which is vital for bone health and nerve function, and copper, which supports energy production and the immune system.
Excellent Plant-Based Protein
Cashews provide a good source of plant-based protein, making this dip a satisfying and nutritious option for vegans, vegetarians, and anyone looking to increase their protein intake.
Dairy-Free & Vegan
This dip offers a creamy, cheese-like flavor from nutritional yeast without any dairy, making it a perfect choice for those with lactose intolerance or following a vegan diet.
Frequently asked questions
A single serving of this Cashew Dip (approximately 1/4 cup) contains around 150-170 calories, primarily from the healthy fats in the cashews and olive oil.