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. Source: EatingWell.com, January 2019

Jamie Vespa MS RD


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; 10.7 g total fat; 1.7 g saturated fat; 159 mg sodium. 110 mg potassium; 5.2 g carbohydrates; 0.6 g fiber; 1 g sugar; 3 g protein; 14 IU vitamin a iu; 1 mg vitamin c; 6 mcg folate; 11 mg calcium; 1 mg iron; 44 mg magnesium;

Reviews (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