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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


Recipe Summary

5 hrs 15 mins
15 mins


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

2 tablespoons
123 calories; protein 3g; carbohydrates 5.2g; dietary fiber 0.6g; sugars 0.9g; fat 10.7g; saturated fat 1.7g; vitamin a iu 14.1IU; vitamin c 1.3mg; folate 6.3mcg; calcium 10.7mg; iron 1.1mg; magnesium 44.1mg; potassium 109.7mg; sodium 159.3mg; thiamin 0.1mg.

2 1/2 fat