Creamy cashew garlic dip made with soaked cashews, lemon juice, and garlic—perfect for dipping, spreading, or drizzling over roasted veggies.
I love making this creamy cashew garlic dip whenever I want a rich, flavorful sauce that pairs perfectly with roasted veggies, potatoes, or as a spread. It’s smooth, tangy, and packed with garlicky goodness—plus, it’s completely dairy-free and made with just a few simple ingredients.
Why You’ll Love This Creamy Cashew Garlic Dip
- Rich and Creamy: Smooth, velvety texture without any dairy.
- Bold Garlic Flavor: Perfect for garlic lovers, with just the right amount of zing.
- Versatile: Use it as a dip, spread, or drizzle over roasted veggies, salads, or grain bowls.
- Healthy and Vegan: Made with whole, plant-based ingredients.
- Quick and Easy: Ready in minutes with minimal prep.
Creamy Cashew Garlic Dip
Servings: ~1 cup
Prep Time: 5 minutes (plus soaking time)
Blend Time: 2 minutes
Ingredients:
- 1/2 cup raw cashews (soaked for 2-4 hours or in hot water for 15 minutes)
- 1 garlic clove (or roasted garlic for a milder flavor)
- 2 tbsp lemon juice
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp onion powder (optional, for extra depth)
- 1-2 tbsp water (to thin, if needed)
- 1 tbsp nutritional yeast (optional, for a cheesy flavor)
- 1 tbsp olive oil or avocado oil (optional, for extra creaminess)
Instructions:
- Soak the Cashews:
- Drain and rinse the soaked cashews.
- Blend:
- Add cashews, garlic, lemon juice, salt, and onion powder (if using) to a blender or food processor.
- Blend until smooth and creamy, scraping down the sides as needed.
- Add water, 1 tbsp at a time, until you reach your desired consistency.
- Taste and Adjust:
- Add more lemon juice for tanginess, salt for seasoning, or water for a thinner dip.
- Serve:
- Drizzle with a bit of olive oil or sprinkle with paprika for presentation.
- Enjoy with roasted purple sweet potatoes or as a spread or dip!
Recipe Tips
Soak for Creaminess: Soak cashews in hot water for 15 minutes if you’re short on time—it softens them quickly for a smoother blend.
Adjust the Consistency: Add water gradually to control the thickness—less for a spread, more for a drizzle.
Mellow the Garlic: For a milder flavor, roast the garlic beforehand or use garlic powder instead.
Boost the Flavor: Add a splash of apple cider vinegar or a pinch of smoked paprika for extra tang or depth.
Store and Enjoy: Keep the dip in an airtight container in the fridge for up to 5 days—it thickens slightly as it chills.
Cashew Garlic Dip
Equipment
- blender
Ingredients
- 1/2 cup raw cashews soaked for 2-4 hours or in hot water for 15 minutes
- 1 garlic clove or roasted garlic for a milder flavor
- 2 tbsp lemon juice
- 1/4 tbsp salt adjust to taste
- 1/4 tbsp onion powder optional, for extra depth
- 1-2 tbsp water to thin, if needed
- 1 tbsp nutritional yeast optional, for a cheesy flavor
- 1 tbsp olive oil or avocado oil optional, for extra creaminess
Instructions
- Soak the Cashews:Drain and rinse the soaked cashews.
- Blend:Add cashews, garlic, lemon juice, salt, and onion powder (if using) to a blender or food processor.Blend until smooth and creamy, scraping down the sides as needed.Add water, 1 tbsp at a time, until you reach your desired consistency.
- Taste and Adjust:Add more lemon juice for tanginess, salt for seasoning, or water for a thinner dip.
- Serve:Drizzle with a bit of olive oil or sprinkle with paprika for presentation.Enjoy with baked purple sweet potatoes or as a spread or dip!
I love how easy and versatile this creamy cashew garlic dip is. Whether I’m pairing it with roasted veggies, spreading it on sandwiches, or using it as a flavorful drizzle, it always adds a rich, garlicky kick. Plus, it’s completely plant-based and so simple to make—definitely a staple in my kitchen!