Cashew Dip 3 Ways

(vegan, gluten free)

One of the most magical and fascinating foods in my opinion is the cashew. This nut has such a lovely nutty and almost cheesy flavour on its own, but what makes me love cashews so much is the infinite things you can create with them. From pasta sauces, cream cheeses, and dips, to ice cream and cheesecakes, the possibilities are endless! To celebrate the versatility of the cashew, I have created 3 different dips/sauces for you all. Two are savoury, perfect for an appetizer or lunch spread! One is sweet, and is lovely on top of brownies, mug cakes, or seriously just on its own (no judgement here!).


The Base:

  • 1 cup cashews, soaked in water overnight or for a few hours*
  • 1/2 cup water

Herb & Garlic:

  • 1 tsp garlic powder
  • 1 tsp dill
  • 1/2 tsp cilantro
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1/2 tsp lemon juice

Smoky & Spicy:

  • 1 1/2 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp salt


  • 1-2 tbsp maple syrup
  • 1 tsp pure vanilla


  1. Add the soaked cashews and water to a food processor or blender, and blend until super creamy.
  2. Add in the ingredients listed for the flavour of your choosing, and pulse a couple times or just mix with a spoon.
  3. Store in the fridge! I like putting these in mason jars.


*For optimal creaminess, I highly recommend soaking the cashews overnight or for an hour or so in ~1/2-1 cup hot water beforehand. Remember to drain the old water before adding the soaked cashews to a blender!

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