Cashew Dip is a vegetarian, vegan-friendly dip that pairs perfectly with raw vegetables, crackers, and so much more. This creamy, delicious dip is the perfect appetizer or snack for movie nights, watching the big game or entertaining.
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I first made this cashew dip to serve with Sweet Potato Fritters, but its creamy, nutty and somewhat cheesy flavor is also delicious with raw veggies and crackers. There is just a little “bite” from the raw garlic so it’s kid-friendly too.
Why This Recipe Works
This is a really quick and easy recipe. It only takes 5 ingredients (plus water) and about 15 minutes to make.
This dip is dairy free, gluten free, vegetarian and can easily be made vegan by swapping out the honey for agave.
It makes for a healthy, tasty snack or appetizer that is just as perfect for parties and entertaining as it is for a movie night or staying home to watch the big game.
How To Make Cashew Dip
Ingredients
- Fresh squeezed lemon juice works best.
- Cashews can be salted or unsalted as most of the salt will be rinsed off.
The full recipe and instructions can be found in the recipe card at the bottom of this post.
Prep!
There is no prep work for this recipe except to squeeze the lemon juice.
Create!
Add the cashews to a bowl and cover with hot water. Allow to soak for at least 10 minutes.
Drain the cashews and add to a blender cup or food processor.
Add the garlic, olive oil, lemon juice, honey (or agave), and water.
Process until smooth.
Chef’s Tip: if a thinner sauce is desired, gradually add more water until the desired consistency is reached.
Present!
Transfer to a bowl for serving or spread on top of fritters, wraps and sandwiches.
Tips and Techniques
- If vegan, replace the honey with agave.
- For a thinner sauce-like dip, gradually increase the water until the desired consistency is achieved.
- Store leftovers in an airtight container in the refrigerator. Use within 5-7 days.
FAQ’s
Why Soak Cashews?
Soaking cashews in hot water softens them so that you get creamy results when they are puréed.
What Do You Serve With Cashew Dip?
Cashew Dip can be served with raw vegetables like carrots, celery, bell peppers, broccoli, cauliflower and tomatoes. It can also be served with crackers, fritters, wraps and sandwiches.
Can You Freeze Cashew Dip?
While fresh is always best, this recipe can be frozen. The consistency of the dip may change once thawed.
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Cashew Dip
Ingredients
- 1 cup cashews
- 1/2 cup hot water
- 1 clove garlic
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey (or agave if vegan)
- 1 teaspoon lemon juice
- 6 tablespoons water
Instructions
- Add cashews to a bowl and cover with the hot water. Allow to soak at least 10 minutes.
- Drain the cashews and dispose of the water.
- Add the cashews, garlic, olive oil, honey (or agave), lemon juice and 6 tablespoons water to a food processor or blender cup. Process until smooth. Add more water if a thinner sauce is desired. Season with salt and pepper, to taste.
- Transfer the dip to a serving bowl.
Notes
Tips and Techniques
- If vegan, replace the honey with agave.
- For a thinner sauce-like dip, gradually increase the water until the desired consistency is achieved.
- Store leftovers in an airtight container in the refrigerator. Use within 5-7 days.
