(The ad below will not display on your printed page)
Vegan Lemon-Dill Cashew Dip
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
1Place cashews in a bowl and add warm water to cover by 1 inch. Let soak for at least 5 hours or overnight.
2Drain 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.
3Transfer 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.