This Creamy Jalapeño Dip is the best dairy-free jalapeño cilantro dip! You only need six ingredients and the spice level is totally customizable. This easy vegan dip also works as a sauce, dressing or spread!
We’re a condiment and dip loving kinda house. Did I ever tell you that? Almost everything we prepare for dinner goes with a sauce, dip, dressing or spread. I didn’t quite realize this until I actually thought about it, but it’s true. Salads, pasta, pizza, grain bowls, snacks and even soups. They all have a drizzle or dollop of something on them.
So needless to say, I’m always looking for the healthiest and least processed options possible. That’s why I usually make my own. And that’s why this jalapeño cilantro dip is a go-to for us. It’s easy to make, super tasty and made with real ingredients.
Reasons you’ll love this recipe
- You just need 6 ingredients.
- It’s creamy without sour cream, mayonnaise or cream cheese.
- The spice level is adjustable to your taste.
- It’s versatile – use it as a dip, spread, sauce or even dressing.
- And it can pretty much go with anything!
Ingredients
- Raw cashews
- Nut milk
- Cilantro
- Fresh lime juice
- Jalapeño
- Sea salt
How to make this jalapeño cilantro dip
- Soak your cashews in hot water for about half an hour.
- Drain the water. Add the cashews and the other ingredients to a blender or food processor.
- Blend on high until smooth and creamy.
Frequently asked questions
Yes, soaking the cashews softens them and helps create a creamy dip texture.
This dip is moderately spicy. I use half a jalapeño without the seeds. If you like it a little less spicy, just use a quarter of a jalapeño. If you like it spicier, use the full jalapeño or add the seeds too. Much of the heat comes from the seeds.
If you don’t have fresh lime juice, you can use the same amount of bottled lime juice. Just make sure it says pure lime juice on the label.
This is a cold jalapeño dip. You can try warming it in the oven or microwave but I haven’t tested it, so I’m not sure how the texture would hold up.
If stored in an airtight container in the refrigerator, this dip should last for 4-5 days.
Recipe tips and substitutions
- For any cashew dip, I always suggest a high-powered food processor or blender. If your blender or food processor isn’t powerful, you’ll just have to blend the mixture for a bit longer and it might not get as creamy. I also suggest soaking the cashews over night instead of just for 30 minutes.
- For the creamiest and thickest texture, I like to blend this dip in my smaller smoothie cup that came with my blender. It’s just the right size and blitzes the dip in seconds!
- This recipe makes about a cup, so if you’re serving a crowd or would like to make a batch for the week, I suggest doubling the recipe.
- If you’d like to use the dip as a sauce or salad dressing, just add more nut milk, lime juice or water to thin it out a bit.
- If you’re not a fan of cilantro, try using fresh parsley instead. It will change the taste slightly, but the dip will still have the same great texture and colour.
Ways to serve this jalapeño sauce/dip
Use it as a dip for tortilla chips, turnip fries, roasted potatoes or potato wedges.
Spread it on burgers or add it to the top of nachos, tacos or taco cups.
Thin it out a bit and use it as a dressing for this spicy salmon pasta salad or these turkey meatball quinoa bowls.
Use it as the creamy dressing for coleslaw to top these fish tacos.
Other dairy-free dips to try
- Chipotle Dip
- Roasted Red Pepper Cashew Dip
- White Bean Dip
- Mushroom Spinach Dip
- Creamy Herb Dip
- Edamame Hummus with Jalapeño and Cilantro
If you give this Creamy Jalapeño Dip a try, I’d love to hear how you use it in the comments below!
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Creamy Jalapeño Dip (Vegan)
- Prep Time: 5 minutes
- Total Time: 35 minutes
- Yield: 1 cup 1x
- Category: Dips and Spreads
- Method: Blend
- Cuisine: Vegan
Description
This Creamy Jalapeño Dip is the best dairy-free jalapeño cilantro dip! You only need six ingredients and the spice level is totally customizable. It also works as a sauce, spread or dressing!
Ingredients
- 1 cup raw cashews
- 1 cup hot water
- 1/2 cup unsweetened nut milk
- 1/2 cup fresh cilantro, packed, stems mostly removed
- 1 lime, juiced (about 1 1/2 tablespoons)
- 1/2 jalapeño pepper, seeded and chopped
- 1/2 teaspoon sea salt
Instructions
- Add the cashews and hot water to a glass dish or jar. Cover and let soak for 25-30 minutes. Once soaked, drain water.
- Add the cashews, nut milk, cilantro, lime juice, jalapeño and sea salt to a blender or food processor and blend on high until smooth.
- Store in an airtight container in the refrigerator until ready to use. It should last for 4-5 days.
Notes
- For cashew dips, I always suggest a high-powered food processor or blender. If your blender or food processor isn’t powerful, you will need to blend the mixture for longer and it might not get as creamy. You’ll also want to soak the cashews overnight instead of just for 30 minutes. For the creamiest and thickest texture, try using the smaller smoothie cup that comes with many blenders.
- This dip is moderately spicy. If you like it a little less spicy, use less jalapeño. If you like it spicier, use the full jalapeño or add the seeds too.
- Be sure to check out the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.
Keywords: jalapeño cilantro dip, jalapeño dipping sauce
Oh yum! What a lovely dip! I’m dreaming of all the things I can dip into it!
★★★★★
Thanks Kelly!
Leanne, I seriously am astounded that this is vegan!!! Wow! SO creamy! I would love this especially because i’m obsessed with anything spicy! YUM!
★★★★★
The magic of cashews! Thanks Haylie. If you like spicy, you’ll love this dip!
I have to try this Leanne! I’ve been eating so much healthier so far in 2020! In fact, I’m down 10 pounds!! This healthy dip will most definitely be added to my healthier menu lineup!
That’s awesome Mary Ann! I hope you get a chance to try this dip!
I imagine this would be fantastic on some grilled fish!! Love cilantro, lime and jalapeño together and look forward to trying this!
I love that idea Tasia! I’ll need to try that the next time we cook some cod or even salmon!
We LOVE dips and sauces too, Leanne! We actually have a little section in our pantry that is dedicated to dips, haha! I really need to try this one – not only is the color so vibrant and green, I just love that you made it dairy-free. Pinning to try soon! XO
★★★★★
Thanks Katherine! Carving out a specific section for dips is a great idea! Appreciate you pinning!
I look forward to tasting the nutty creaminess of the cashews in this dip! I am thinking it would also be great to spoon over just a bowl of rice with some green onions and avocado slices, just as a light lunch combo. Looks gorgeous!
I like the way you think Milena. That sounds delicious! Thank you!
So many delicious uses for this – love the vibrant colour too!
Jalapeno is delicious!
★★★★★
Thanks so much Alex!
I’ve used cashew cream in soups, but never considered it for dip. This jalepeno dip looks SO creamy! I want to dip everything in it!
★★★★★
I use it in soups too, but it’s so good as a dip. Worth a try! Thanks Marissa!
This dip looks tasty! I love a nice spicy dip and this would be perfect. Its great that its vegan as well, so everyone can enjoy it!
Great recipe.
★★★★★
Thank you Terry!
This dip looks unbelievably creamy (without the cream:) I wouldn’t miss it and of course, you can’t beat jalapeno and cilantro flavours to go so well with so many things!
★★★★★
Thanks Jennifer! You definitely don’t miss the dairy in this one!