Made with raw cashews and dried herbs and spices, creamy vegan Cashew Herb Dip is perfect for snacking and entertaining. Serve it with your favorite chips, crackers, or veggies. It's easy to make in a blender in minutes.
I used to call this recipe a vegan French onion dip until readers pointed out to me the dried herbs are really the star. And it's a lovely green color. So while the name has changed, the recipe remains the same.
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Excellent flavour and so quick to make. I let the flavours blend together overnight in the fridge. It thickened slightly to a smooth consistency. My dairy-free and vegan guests loved it with the fresh vegetables. Thanks for a great addition to my recipe file.
- Gwenyth
I used to think I needed to buy a dried soup packet and store-bought vegan sour cream or mayo to make delicious creamy dips.
But once I discovered the magic of raw cashews, this Cashew Herb Dip became my go-to for game days, holidays, and movie nights.
If you enjoy other zesty homemade dips like vegan spinach artichoke dip and vegan sun-dried tomato dip, this is another fan-favorite to add to your appetizer spread. I recommend refrigerating it for at least an hour before serving for the best flavor and texture.
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Why you'll love this recipe
- It's simple to make in a high-speed blender.
- You can make it with dried herbs and spices from your pantry instead of purchasing a packet of seasonings.
- It's perfect for making in advance for easy entertaining.
Ingredients
Raw cashews: If available, buy halves and pieces rather than whole cashews since they are less expensive. Store them in the refrigerator or freezer so they last longer.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Add the raw cashews, water, lemon juice, apple cider vinegar, minced onion, dill, parsley, garlic, and salt to the container of a high-speed blender. Blend until completely smooth. Taste and add more salt, if needed.
- Transfer the dip to an airtight container and refrigerate for at least an hour.
- Before serving, garnish with green onions or fresh chives, if desired.
Amy's tip
Even if you have a high-speed blender like a Vitamix, I like to soak the raw cashews in water for at least an hour to make blending them easier. Drain them before adding them to your blender.
Serving suggestions
Enjoy this Cashew Herb Dip with potato chips, crackers, and veggies. I particularly enjoy it with raw carrots, celery, cucumbers, radishes, bell peppers, broccoli, and cauliflower.
Or if you prefer cooked vegetables, try it with seasonal roasted fall vegetables. It's also delicious as a condiment with roasted sweet potatoes or air fried home fries.
Storing
Store leftover dip in the refrigerator in an airtight container for up to 4 days. Freezing is not recommended.
More vegan dip recipes
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Love and Veggies,
Amy
📋 Recipe
Creamy Cashew Herb Dip
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Equipment
- high speed blender
Ingredients
- 1 cup raw cashews, soaked*
- ½ cup water
- 1 Tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 2 Tablespoons dried minced onion
- 1 Tablespoon dried dill weed
- 2 teaspoons dried parsley
- ¼ teaspoon garlic powder
- ½ teaspoon salt, or to taste
- sliced green onions or chives, for garnish (optional)
Instructions
- Add the raw cashews, water, lemon juice, apple cider vinegar, minced onion, dill, parsley, garlic, and salt to the container of a high-speed blender. Blend until completely smooth. Taste and add more salt, if needed.1 cup raw cashews, ½ cup water, 1 Tablespoon lemon juice, 1 teaspoon apple cider vinegar, 2 Tablespoons dried minced onion, 1 Tablespoon dried dill weed, 2 teaspoons dried parsley, ¼ teaspoon garlic powder, ½ teaspoon salt
- Transfer the dip to a covered bowl and refrigerate for at least an hour.
- Before serving, garnish with green onions or chives, if desired.sliced green onions or chives
Notes
Nutrition
Nutritional information is an estimation only.
dina says
oh my goodness that is GOOD! I've got it setting up in the fridge, and am going to try it in a quesadilla for dinner tonight =) Thank you so much -- this one's a keeper!
Amy Katz says
I'm so glad you are enjoying the dip, Dina! 🙂
Gwenyth says
Excellent flavour and so quick to make. I let the flavours blend together overnight in the fridge. It thickened slightly to a smooth consistency. My dairy-free and vegan guests loved it with the fresh vegetables. Thanks for a great addition to my recipe file.
Amy Katz says
I'm so happy everyone enjoyed it, Gwenyth!
Stefanie Tarita says
I followed the instructions exactly and mine turned out very green. it's also way more dill flavored than french onion flavoured. however, my husband loves dill and thought this dip tasted great so its still a keeper!
Amy Katz says
Thanks for the feedback, Stefanie! I agree with you that I should really choose a different name for this dip. I'm glad you both enjoyed it even though it wasn't exactly what you were expecting. 🙂
Rachelle says
I’m curious to
Know if you think onion powder in place of minced onion would make any difference in the outcome ?
Amy Katz says
Hi Rachelle, You can use onion powder instead. Start with half the amount and as more as needed after tasting.
Renee MONTGOMERY says
I made this dip yesterday for a dinner party. It was so easy to prepare and tasted delicious!
Amy Katz says
I'm so happy to hear it, Renee!
Jennifer Meyer says
OK this was really good! I've dipped air fryer chips in it, and carrots, and mine's a little thick so I'm thinking it would make a great spread on a wrap - so that's up next!
Amy says
That is such a great idea! I'm going to try it in a wrap, too!