Vegan Lemon-Dill Cashew Dip

Name: Vegan Lemon-Dill Cashew Dip
Total time: 5 h 15 min
Ingredients: 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

Rating: 5 stars

1 Rating
1 Review

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

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Recipe Summary

active:

15 mins

total:

5 hrs 15 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1

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

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Step 2

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.
Step 3

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

Tips

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

Nutrition Facts

Serving Size: 2 tablespoons

Per Serving:

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;

Exchanges:

2 1/2 fat

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