Blended cashews make for a creamy and dairy-free cheese dip. Serve with tortilla chips and veggies for an easy and healthy vegan appetizer.

EatingWell Test Kitchen
Source:, January 2017


Recipe Summary

10 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Place cashews in a small bowl, cover with 3/4 cup water and soak for 30 minutes. Drain cashews and rinse under cold water.

  • Place the cashews, along with lime juice, nutritional yeast, tomato paste, smoked paprika, salt and cayenne in a high-speed blender and blend on the highest setting until smooth and creamy, 2 to 3 minutes, scraping down the sides once or twice. Thin with a little water if necessary.


To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

109 calories; protein 3.5g 7% DV; carbohydrates 7.4g 2% DV; dietary fiber 1.3g 5% DV; sugars 1.4g; fat 8.1g 12% DV; saturated fat 1.6g 8% DV; vitamin a iu 157.1IU 3% DV; vitamin c 2mg 3% DV; folate 12.8mcg 3% DV; calcium 10.8mg 1% DV; iron 1.3mg 7% DV; magnesium 47.1mg 17% DV; potassium 186.4mg 5% DV; sodium 108.5mg 4% DV; thiamin 1.2mg 124% DV.

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Rating: 5 stars
So amazingly good for mid-meal snacking Read More