Raw Cashew Hummus-Style Dip

This light and creamy hummus-style dip is a raw, dairy-free option. It’s really tasty and provides a nice flexible base for seasoning options. Start by choosing your favorite fresh green herb, such as basil, cilantro or parsley. Depending on which herb you use, you can mix and match whatever other seasoning you want to complement the flavors. Anything from fresh garlic or half of a shallot, to a small piece of fresh ginger or turmeric. Are you getting the idea? You can pretty much add anything you like — in small increments — just keep tasting often until you are satisfied with the result!

raw cashew dip


1 cup organic raw cashews, soaked
Juice from 1 fresh lemon, or to taste
2 tablespoons fresh green herb (basil, cilantro or parsley, etc)
1/4 teaspoon cayenne pepper
1 clove garlic, peeled
1/2 tsp fine Celtic sea salt
4 tablespoons filtered water or olive oil


Rinse the cashews in a colander and place them in a glass bowl. Cover them with fresh filtered water. Cover the bowl with a clean paper towel and let them soak for at least four hours.

Drain the water from the cashews and transfer into a food processor. Add the remaining ingredients except the water (or olive oil) and blend until smooth and creamy.

Gradually add in the filtered water or olive oil, a tablespoon at a time, to achieve the desired consistency. A thick creamy dip requires only a little liquid. Pulse and open to scrape the mixture off of the sides until everything is mixed thoroughly.

Continually taste as you pulse, to get just the right blend of flavors. Add salt, lemon juice and other seasonings in small increments until it tastes just right.

Store dip in the fridge in a covered glass bowl. The flavors will meld and intensify as it chills, it will also thicken up a bit.

Serve the hummus with fresh, crisp veggies such as carrots and celery sticks, cucumber sticks, zucchini and yellow squash sticks, kohlrabi slices, etc.


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.

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