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Vegan Lemon-Dill Cashew Dip

  • 15 m
  • 5 h 15 m
Jamie Vespa MS RD
“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.”


    • 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


  • 1 Place cashews in a bowl and add warm water to cover by 1 inch. Let soak for at least 5 hours or overnight.
  • 2 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.
  • 3 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019