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“Everybody Asks For The Recipe” Cashew Dip

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Back in 2001, I took some fantastic cooking classes with vegetarian chef Kurma Dasa.

Kurma introduced me to all kinds of fabulous exotic ingredients that I had not tasted or cooked with before; and it opened up a whole new world of flavors that I have been experimenting with, and enjoying ever since  such as asafoetida, pomegranate molasses, and the list goes on and on.

One of the jewels I picked up from Kurma, was this phenomenal raw dip, and I've been blending and chowing with gratitude ever since. This is seriously one of the most incredible dips I have ever tasted! Kurma’s wonderful recipes have a distinct Indian influence, and he adapted this recipe a recipe in Yamuna Devi’s beautiful book, Yamuna’s Table. Yamuna is an award winning chef and author and the recipes are delicious.

This cashew dip is right up there in my top 5 vegan dips of all time. Big statement. But true! It is a fantastic example of the “blend and chow in under 5 minutes” philosophy. It is so quick and easy, bursting with flavor, and incredibly versatile. Another added bonus is that the flavor mix is really different from your standard store bought dips, and makes a unique addition to the nibble plate at your next dinner.

This “chutney” originates from the South of India. It has a beautiful, rich, creamy texture. Trust me, you will fool even the most dairy addicted foodie. You can pass this raw cashew dip one onto your omnivore dinner guests, and smile as they unknowingly scoff from your vegan plate with the enthusiasm of a raw foodie on too much date paste. This is a fantastic “butter” or spread for rice cakes, toast, pita bread, flat bread for wraps, tortilla chips, corn cakes, or veggie sticks. You can also thin it out with extra water, and it makes a fantastic creamy salad dressing.

This dip will keep in the fridge for a few days. But, it never lasts that long. 

Trust me, you will be coming back to this spicy cashew dip again and again and again. This dip is a quickie staple in my "show-stopper-recipe" repertoire, and one of my most requested and remembered recipes.

Coming to a kitchen near you, and not to be missed!

This recipe is really really special!

Creamy Raw Vegan Cashew Dip

“Everybody Asks For The Recipe” Cashew Dip

  • 1 cup raw cashews soaked for at least 4 hours (soaking is optional)
  • ½ teaspoon lemon juice
  • ½ teaspoon fine Celtic sea salt, plus more to taste
  • one piece of chopped fresh ginger – about 1.5cm piece
  • 1 hot green chile – seeds and placental skin removed to get rid of the extreme heat
  • 4 tablespoons filtered water, or more for desired consistency
  • 2 tablespoons fresh cilantro/coriander chopped
  1. Put all of the ingredients except the cilantro and water into a food processor (to maintain a chunky consistency) and pulse.
  2. If you add the cilantro into the food processor the mixture will turn green.
  3. Gradually add in the filtered water to achieve the desired consistency. A thick creamy dip requires only a little water. Pulse and open to scrape the sides of the carriage in order to mix thoroughly. I continually taste as I pulse, to get just the right blend of flavors.  I often keep adding salt, ginger and lemon juice until I get it just right!
  4. Once reached desired consistency gently mix in chopped cilantro/coriander.

Give this cashew creation your own personality – you won’t be disappointed.

Published here with permission from Kurma Dasa.

Tip: selecting and storing raw cashews

“Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in colour. Avoid the limp and shrivelled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.

Omigod I made the mistake of making this one and “snacking” on it whilst cooking dinner.  We didn’t end up eating until 2 hours after dinner was prepared - totally addictive and totally satisfying - it was like a meal!


LOL! That has happened to me on more than a hundred occasions with this dip.
It is just that good.
Love you Melly!

This is an amazing starter for any meal and it has become a firm favourite for my guests!  Once they have tried it - passing the ingredients on is a must.  What a refreshing accompaniment to many meals and great served alongside grilled fish.


I am so glad you enjoyed this recipe.
Yes! Every time I serve it people demand the recipe too :)

I cannot believe this doesn’t have dairy in it! This dip is absolutely incredible. Mellymei - I did the same thing. I made it as a starter and then we all couldn’t stop eating it and weren’t hungry anymore…..


LOL! Yes….that happens.
This dip is SOOOO good! Thanks Kurma :)

This dip is awesome.

So refreshing and tasty. The perfect start to any main meal (if it doesn’t BECOME the main meal, it is so moreish!)


HA! Yes! That CAN be a problem with this dip.
Glad you enjoyed it :)

This dip is my favourite. It is really nice on rice cakes.


Thanks! Yes! This is fantastic on rice cakes! YUM!

This really is the most incredible dip I have ever tasted. I cannot believe there is no dairy in it. I am sold sold sold on Kurma Dasa’s books. Thanks for the great tip :)


I know!! Just AMAZING!
Yes! Go and grab Kurma’s books. His recipes are just incredible!!!!

This dip is one of the best dips I have tasted. I cannot believe it is vegan and dairy-free. The flavour is sensational.


Thanks! It is my absolute favourite too.
I cannot get enough of this dip! YUMMMO!

Elizabeth Carrington - Feb 27, 2011 at 12:30pm #

Ditto - this is one of the best dips I have ever had in my life.


SO glad you enjoyed it Elizabeth!
I really appreciate the kind words.

I added a mini sweet red pepper instead and it turned out beautiful! I also added two cloves of garlic. Perfect with carrot and cucumber sticks.


Oh YUM! I would have loved to dip my veggie sticks in your blend of this Angela!
Thankyou so much for sharing :)

Oh, Tess!  Another piggy delight!  This was scrumptious!  I was lazy and threw all the ingredients (except the cilantro) in my Vitamix and blended into a creamy luscioius dip.  Then I folded the chopped cilantro in.  Done in minutes.  I added a bit of garlic to mine.  I can’t wait to eat it tomorrow.  Will be great with some raw celery, or in a nori wrap with fresh veggies. The possibilities of this gem!  Thanks again!  Another favorite!


Love your blend of this recipe Kibby!
I KNEW you would love it!
Yes - this dip is FANTASTIC on wraps.
Oinkedy Oink!

I’m so excited I found your blog.  I’m eating this dip on celery right now and it’s SO GOOD!!!  I did the lazy thing too and just through it all (minus cilanto, added i clove garlic) in the Vitamix.  Can’t wait to make some nori wraps with it.  Thank you!!!


Welcome Marie!
I am so glad you found me here! It is great to be connected in dip loving heaven!
You CAN be lazy with this dip - that is the beauty of it. SO easy! Don’t you just love Vitamix?

Just made this again and put too much kicky pepper in it - added a touch more water to calm it down and WOW!  what a treat!  I love it!  Will be delightful in a nori wrap with lots of sprouts and cucumber - lunch for tomorrow I forsee!  :)


Does anyone have a really good recipe for gluten free bread.  I have one, but am looking for another.  Eva I love your site and the wonderful recipes.  I am making the ranch dip tomorrow!


Chris, I LOVE Eva’s site too. There are so many fabulous recipes on there.
With regards to Gluten Free Bread recipes: Amy Green’s bread is great! The recipe is here on the site.

Ok….just need the cilantro and the chili….brb…..  :)


Enjoy. This dip is seriously incredible and SO easy.

This is so good! Thanks so much! I followed recipe exactly for an adult party, total hit! I modified slightly for a kid party last weekend - dropped the chilli and water and added coconut milk. The kids loved it!


I LOVE it. So glad it was a hit for both parties. Yeah….this recipe is a winner. Thanks for sharing.

What kind of chili do you use?


If I’m in the US I use a Serrano Chili. But, any medium/hot green chili will work. You can start small and add to taste.

Would I be able to turn this into a spinach dip instead? I am not a cilantro fan (as on won’t eat anything with cilantro in it!) But the rest of it loves ahmazing


Yes, you could absolutely add some spinach to this and use flat-leafy parsley instead of cilantro.

When you say 1 cup what is this by weight ?


1 cup of cashews is about 140grams

Do you think I could freeze this dip? I can tell by the comments that it may not last long enough to reach the freezer(!) but I like to make things ahead for times when I’m busy.


I haven’t tried freezing it, and I fear it may get chalky, and then much too watery when you defrost it for serving. You could try. But, I’m can’t guarantee you will get great results.

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