Cool & Creamy Vegan Cucumber Cashew Dip
Equipment
- 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.
Ingredients
- 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
Instructions
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.