Cashew Cream Dip
This rich, thick Cashew Cream Dip goes great with our Maple Glazed Delicata Squash. Even though it’s creamy, it is dairy and oil free! We were inspired to create this creamy dip when we had a stoneground mustard aioli made by the talented Amber Pourpore at one of our Farm to Fork events. The Stone Ground mustard in this recipe adds a lot of flavor and it gives you the chance to customize! You could swap out the stone ground mustard for dijon mustard, regular yellow mustard, or try a hot chipotle mustard to spice things up! If you are swapping out the stone ground mustard, we suggest that you do it gradually, a tablespoon at a time. Taste test your creation and add more mustard as necessary.
We use a Vitamix to make this Cashew Cream Dip because it processes the cashews until they are creamy smooth. If you do not have a high speed blender, no worries. You can soak the cashews in water for 4-5 hours until they are tender. You could also boil the cashews until they are tender if you don’t want to wait. Either way, simply drain the softened cashews and then use them in the recipe.
We make a batch of this creamy dip and store it a glass jam jar in the refrigerator. It makes a decadent dip for raw veggies. You could also use it for oven fries and sweet potato fries. We love it as a spread on bagels, toast, and sandwiches.
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| Servings | Prep Time |
| 14servings | 10minutes |
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Cashew Cream Dip
A thick, rich, creamy dip! You can serve it with veggies or spread it on crackers, bagels, sandwiches... you get the idea.
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- 2cups unsalted cashewsplease see not if you are not using a high speed blender.
- 1 and 1/4 cups water
- 4cloves garlicroughly chopped
- 1/2teaspoon salt
- 4 tablespoons stone ground mustard
- 1tablespoon lemon juice
- Place all ingredients in a blender and process until mixture is smooth.
- Taste test and add more mustard, lemon juice or garlic as necessary to make it delicious to you!
We use a Vitamix to make this recipe because it processes the cashews until they are creamy smooth. If you do not have a high speed blender, no worries. You can soak the cashews in water for 4-5 hours until they are tender. You could also boil the cashews until they are tender if you don't want to wait. Either way, simply drain the softened cashews and then use them in the recipe.
Recipe from ChickpeaandBean.com
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