Creamy Cashew Onion Herb Dip is dairy-free and vegan, but with all the creaminess and flavours of a classic onion and herb dip! It makes a perfect spread for game-day snacks or a holiday charcuterie board!
Prep Time:10 minutes
Total Time:10 minutes (plus time for cashews to soak and dip to set)
Yield:2 cups 1x
2 cups raw cashews
2 cups water
Juice from half a lemon
1/2 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
2 tablespoons dried oregano
1 tablespoon dried basil
1 tablespoon dried chives
Add the cashews and water to a glass dish or container with a lid. Cover and soak for 3-4 hours or overnight.
Once soaked, drain most of the water, reserving 1/2 cup.
In a food processor, add the cashews, reserved water, lemon juice, onion, garlic powder and salt, and blend on high until smooth and creamy.
Add in the oregano, basil and chives and pulse a few times until mixed through but not blended in.
Refrigerate for a few hours. Serve with a drizzle of olive oil and some veggies, crackers and pretzels.
Store any leftovers in the fridge and use within 5-7 days.
In order to get the flecks of herbs throughout the dip, be sure to add the dried herbs after the other ingredients have been processed together.
This dip is best after it sits in the fridge for a few hours, which allows the flavours to blend together.
For an extra garlicky dip, add a clove of garlic instead of the garlic powder.