If ever there was a recipe to help you eat more veggies, this is it!! Every time I make this dip for a party, Walker, Vienna and I end up eating a good chunk of it before it gets to the party. And if I can get Vienna to eat anything other than hummus then I feel like I’m winning — she LOVES this dip.
This wonderful recipe is vegan, gluten-free, dairy-free, refined sugar-free and totally detox-friendly. In fact, it is a recipe from my new book Joyous Detox!
I created a video so you could see how easy it is to make.
The addition of the lemon and apple cider vinegar gives it a tangy zippy zing that I love! It’s a dip you’ll want to make time and time again.
The only thing you need to plan ahead is to soak the cashews. I recommend soaking for 2 to 4 hours. Or if you remember to put them in water before you got to bed then you can soak them overnight.
Here’s the recipe!
Snacks
Creamy Cashew Veggie Dip
Print
Ingredients
- 1-1/2 cups raw cashews
- 1/3 cup apple cider vinegar
- 1/3 cup extra-virgin olive oil
- 3 tbsp lemon juice
- 2 tbsp maple syrup or liquid honey
- 1 tbsp onion powder
- 2 tsp sea salt
- 2 garlic cloves, peeled
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
Instructions
- Soak cashews in 1 cup of room temp water for at least 2 hours and drain.
- Place all ingredients in blender or food processor. Pulse until creamy. Enjoy with crunchy veggie sticks.
- Dip keeps in fridge for up to a week.
Notes
Makes approximately 2 cups.
I hope you had a chance to try my Chocolate Chia Mousse recipe from Joyous Detox. I posted it last week to give you a taste test of what you’ll get in my new cookbook.
If you’re looking for more dip recipes, check out these 4 recipes.
Have an awesomely joyous weekend!
I’m doing Whole 30 and can’t have honey or maple syrup. Is there a substitute you can think of that would be ok?? Medjool dates possibly??? 🤷🏼♀️ This sounds so good but don’t want to ruin it!!
ReplyYep totally, I would soak the dates and then blend them. Or just skip the natural sweetener altogether it's not a requirement but it does add to it.
just wondering why raw vs roasted cashews????? Thanks Joy, your amazing....
ReplyRoasted cashews are cooked, which will alter the fat content and make them less permeable. Thanks!
My daughters and I LOVE this dip, only problem is it's a large quantity for the 3 of us to finish in a week. Do you think this would freeze well?
ReplyI have actually never frozen it before but I think it would freeze okay. Glad you 3 love it!
This recipe is a staple in our household. I generally skip the honey, add 2-3 tbsp of nutritional yeast, and switch up the herbs to keep it interesting (dill is fantastic in this recipe; it pairs really nicely with the tang from the apple cider vinegar). Everyone I've served this to has LOVED it. Thank you for creating and sharing this delicious recipe, Joy!
ReplyMmm, yes to the dill!!! Thanks for sharing your swaps and glad you're loving this recipe!
I've made this twice now, sooooo good! And got great reviews from everyone else I shared it with :) I think using the blender made it creamier than in the food processor.
ReplyYes you'll definitely get a creamier consistency in a blender! Glad you loved it and everyone you shared it with!