Creamy Raw Vegan Cashew Dip Recipes

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CREAMY CASHEW JALAPEñO DIP



Creamy Cashew Jalapeño Dip image

Nut sauces are pretty common in Mexican culture, and this dip is a perfect blend of my American upbringing and the Mexican flavors I know and love.

Provided by Food Network

Categories     appetizer

Time 30m

Yield about 3 cups of dip

Number Of Ingredients 7

2 cups raw cashews
1 bunch fresh cilantro, bottom stems trimmed
1 to 2 jalapeño peppers, stems removed
3 cloves garlic
2 tablespoons fresh lemon juice, plus more as needed
Kosher salt
Crudités and/or tortilla chips, for serving

Steps:

  • Cover the cashews with cold water by 1 to 2 inches in a medium saucepan and bring to a boil. Cook until the cashews are doubled in size, about 15 minutes. Remove from the heat, drain and rinse.
  • Put the cashews in a blender or food processor along with the cilantro, 1 jalapeño, the garlic, 1 cup water, the lemon juice and 1 tablespoon salt. Blend until creamy and smooth. Add more salt, jalapeño and/or lemon juice to taste and reblend if necessary.
  • Refrigerate the dip until cold. Serve alongside crudités and/or tortilla chips. Provecho!

VEGAN CASHEW RANCH DIP



Vegan Cashew Ranch Dip image

Awesome cashew ranch dip. Can be used right away, but is better after sitting in the fridge overnight. Use within a few days.

Provided by Joshua Lawrence Austill

Categories     Side Dish     Sauces and Condiments Recipes

Time 30m

Yield 8

Number Of Ingredients 12

¼ cup raw cashews
1 tablespoon white miso paste
¾ teaspoon lemon juice
¾ teaspoon white vinegar
¼ cup water
7 tablespoons vegan mayonnaise
½ teaspoon dried parsley
½ teaspoon dried dill weed
¼ teaspoon dried mushroom powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 pinch ground black pepper

Steps:

  • Bring a pot of water to a boil; add the cashews and boil for 20 minutes. Drain and rinse with cold water to cool them off.
  • While the cashews are boiling, add miso paste, lemon juice, vinegar, and 3 1/2 tablespoons water to a blender cup and set aside.
  • Combine mayonnaise, parsley, dill, mushroom powder, garlic powder, onion powder, and pepper in a mixing bowl with a whisk; it will be very thick. Transfer to the refrigerator until cashews are done boiling.
  • Once the cashews are boiled and rinsed, add them to the blender cup and blend until very smooth.
  • Combine the blended cashew mixture into the mayonnaise mixture and whisk to combine.

Nutrition Facts : Calories 90 calories, Carbohydrate 4.3 g, Fat 8 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 152.3 mg, Sugar 1.1 g

VEGAN CASHEW RANCH DIP



Vegan Cashew Ranch Dip image

Very simple, vegan, soy-free, and citrus-free ranch dressing recipe. Hope you enjoy!

Provided by Cece Murphy

Time 2h40m

Yield 10

Number Of Ingredients 12

¾ cup cashews
1 (8.4 ounce) package coconut milk
⅓ cup apple cider vinegar
⅓ cup lemon juice
¾ teaspoon cold-pressed virgin coconut oil, divided
¼ cup minced onion
2 cloves garlic, minced, or more to taste
½ teaspoon sea salt, or more to taste
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
½ teaspoon chopped fresh dill

Steps:

  • Place cashews in a pot and cover with water; bring to a boil. Immediately remove from the heat, cover, and let sit for 15 minutes. Drain.
  • Combine coconut milk, apple cider vinegar, and lemon juice in a small bowl and set aside to curdle, about 5 minutes.
  • Melt 1/4 teaspoon coconut oil in a small pan over medium heat. Add onion and garlic; cook and stir until translucent, 3 to 5 minutes. Transfer to a blender.
  • Add cashews, remaining 1/2 teaspoon coconut oil, salt, and pepper to the blender until ultra creamy. Add parsley, chives, and dill and pulse until just broken up; blending too long can turn the dressing green.
  • Transfer dip to a mason jar and cover. Place in the refrigerator until chilled, about 2 hours.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 5.4 g, Fat 10.2 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 5.7 g, Sodium 157.9 mg, Sugar 0.9 g

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