Cashew Dip

Cashew Dip 2 Ways

(vegan, gluten free)

These cashew dips are an easy appetizer with veggies and crackers, and are also great spread on sandwiches/bagels! All you have to do is soak the cashews, blend them with some water, and add some flavour (spices, herbs, etc.).

Cashew Dip
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cashew dip

Cashew Dip 2 Ways

  • Author: Megan Lange
  • Prep Time: 10 mins
  • Soak Time: 2-3 hrs
  • Total Time: 2-3 hrs
  • Yield: 1 cup 1x
  • Category: Dip
  • Method: No Bake
  • Diet: Vegan


A simple cashew dip, great as an appetizer with veggies and crackers, or on sandwiches/bagels.



For the base:

  • 1 cup roasted unsalted cashews
  • 1 cup hot water (for soaking)
  • 1/2 cup water (for blending)

Herb & garlic:

  • 1 tsp garlic powder
  • 1 tsp dill
  • 1/2 tsp cilantro
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1 tbsp 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. Place the cashews in a bowl and cover with ~1 cup of hot water (until all cashews are submerged). Soak the cashews for 2-3 hours, or until soft. 
  2. Drain the water and add the soaked cashews to a food processor or blender. Add 1/2 cup fresh water (cold – room temperature) and blend until super creamy. 
  3. Add in the ingredients listed for the flavour of your choosing, and pulse a couple times or just mix with a spoon.
  4. Store in the fridge for up to 4-5 days. Mason jars work great for storing them.

Keywords: cashew dip 2 ways, herb and garlic cashew dip, smoky and spicy cashew dip