Pureed cashews make for a lusciously creamy dip that your guests will never guess is completely plant-based. Since it keeps well, this appetizer is also a quick solution for hungry snackers. Garnish with pickled shallots and extra capers for a briny finish.

Jamie Vespa MS RD
Source: EatingWell.com, January 2019


Recipe Summary

15 mins
5 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Place cashews in a bowl and add warm water to cover by 1 inch. Let soak for at least 5 hours or overnight.

  • Drain the cashews and transfer to a high-powered blender. Add oil, 1/4 cup water, lemon juice, tahini, garlic, salt and pepper. Process for 2 to 3 minutes, adding more water, 1 tablespoon at a time, until creamy. Add dill and capers; pulse 5 to 6 times to incorporate.

  • Transfer the dip to a serving bowl. Garnish with dill sprigs, capers and/or pickled shallots, if desired.


To make ahead: Refrigerate spread for up to 2 days.

Nutrition Facts

123 calories; protein 3g 6% DV; carbohydrates 5.2g 2% DV; dietary fiber 0.6g 3% DV; sugars 0.9g; fat 10.7g 17% DV; saturated fat 1.7g 9% DV; vitamin a iu 14.1IU; vitamin c 1.3mg 2% DV; folate 6.3mcg 2% DV; calcium 10.7mg 1% DV; iron 1.1mg 6% DV; magnesium 44.1mg 16% DV; potassium 109.7mg 3% DV; sodium 159.3mg 6% DV; thiamin 0.1mg 9% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
This is really great and full of flavor! Rare for a vegan dip. Made it for myself but definitely bringing to my next potluck. Crackers not veggies: much better spread on a Triscuit than dipped with a carrot. Garlicky: I love garlic and usually double it in any recipe but this had plenty. Dill: I doubled the dill and it wasn't overwhelming! Read More