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Vegan Lemon-Dill Cashew Dip
Vegan Lemon-Dill Cashew Dip
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From: EatingWell.com, January 2019
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.
- By: Jamie Vespa MS RD
Ingredients 16 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
- 2 cups raw cashews
- ¼ cup extra-virgin olive oil
- ½ cup warm water, divided
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 4 cloves garlic, peeled
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup coarsely chopped fresh dill, plus sprigs for garnish
- 2 tablespoons capers, drained, plus more for garnish
- Pickled shallots for garnish
Preparation
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Prep
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Ready In
- 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, ¼ 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.
- Serving size: 2 tablespoons
- Per serving: 123 calories; 11 g fat(2 g sat); 1 g fiber; 5 g carbohydrates; 3 g protein; 6 mcg folate; 0 cholesterol; 1 g sugars; 0 g added sugars; 14 IU vitamin A; 1 mg vitamin C; 11 mg calcium; 1 mg iron; 159 mg sodium; 110 mg potassium
- Carbohydrate Servings: ½
- Exchanges: 2½ fat
