There’s something ridiculously refreshing about cucumber in a dip—especially when it’s blended with creamy cashews and bright herbs. This vegan cucumber cashew dip is light, smooth, and packs that summer garden punch you crave when the weather gets warm. Whether you’re scooping it up with crackers, slathering it on cucumber sandwiches, or using it as a base for a plant-based veggie platter, this dip delivers a savory-meets-cool vibe that’s addictive. It’s got all the creamy vibes of a sour cream chip dip or a cucumber dill dip, but without the dairy—and you honestly won’t miss it.
Cool & Creamy Vegan Cucumber Cashew Dip
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Appetizer, Dip, Snack
Cuisine American
Blender or food processor A high-speed blender will give you that ultra-creamy texture, but a food processor works too (just expect it to be a bit more textured).
Fine mesh strainer or cheesecloth (optional) If you want to drain excess cucumber water to keep the dip thicker.
Cutting board and knife For prepping the cucumber and herbs.
Rubber spatula To help scrape down the sides of the blender/processor.
- 1 large cucumber peeled, seeded, and chopped
- 1 cup raw cashews soaked in warm water for at least 2 hours or overnight
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh dill or 1 tablespoon dried
- 1 garlic clove
- ½ teaspoon onion powder
- ½ teaspoon sea salt more to taste
- 2 tablespoons water or more for thinner consistency
- Freshly ground black pepper to taste
Optional add-ins for extra flavor
- 1 tablespoon chopped chives or scallions
- A pinch of crushed red pepper flakes
- 1 teaspoon apple cider vinegar for a tangier flavor
Soak your cashews
If you haven’t already, soak your cashews in hot water for at least 2 hours. This helps soften them so the dip turns out smooth and creamy.
Prep the cucumber
Peel and scoop out the seeds from your cucumber to avoid extra wateriness. Chop into chunks.
Blend it all up
Add the drained cashews, cucumber chunks, lemon juice, olive oil, garlic, dill, salt, onion powder, and water to your blender or food processor.
Adjust consistency
Blend until smooth. If it’s too thick, add a splash more water or olive oil. Taste and adjust seasoning with more salt, lemon juice, or dill as needed.
Chill (optional)
For best flavor, refrigerate the dip for 30 minutes before serving. It also firms up a bit more as it chills.
Serve it up
Transfer to a bowl and garnish with a sprig of dill, chopped chives, or a sprinkle of paprika.
Perfect Pairings
This dip is ultra-versatile. Try it with:
- Cucumber cracker dip style: Served with seedy crackers, pita chips, or toasted baguette rounds.
- Cucumber appetizers with cream cheese vibes: Layer a dollop onto cucumber slices and top with cherry tomato halves or herbs.
- Use as a dairy-free base for creamy cucumber salad with sour cream—just toss it with thin-sliced cucumbers and red onion.
- Spread on bread as a creamy layer for cucumber sandwiches, especially with sprouts and avocado.
- A dipping sauce for cucumber salsa, grilled veggies, or falafel.
- Sub it in your favorite veggie dip recipe with sour cream to keep things vegan.
FAQs
1. Can I use roasted cashews instead of raw?
Stick with raw cashews. Roasted ones will throw off the flavor and make the dip too nutty.
2. What type of cucumber is best?
English cucumbers are great because they’re less watery and have fewer seeds. But regular cucumbers work fine—just peel and deseed them.
3. Can I make this ahead of time?
Yes! This dip actually gets better after a few hours in the fridge. It’ll keep well for 3–4 days in a sealed container.
4. Can I use this as a base for other cucumber snacks?
Absolutely. It works beautifully in wraps, on toast, or even spooned over roasted potatoes.
5. Is this similar to creamed cucumbers and onions?
Sort of! While this is a blended dip, the flavor profile mirrors that chilled creamy cucumber-onion salad—just in dip form and totally dairy-free.
