Vegan Lemon-Dill Cashew Dip

Pureed cashews make for a lusciously creamy dip that your guests will never guess is completely plant-based. Since it keeps well, this appetizer is also a quick solution for hungry snackers. Garnish with pickled shallots and extra capers for a briny finish.

Ingredients 16 Serving

• 2 cups raw cashews

• ¼ cup extra-virgin olive oil

• ½ cup warm water, divided

• 2 tablespoons lemon juice

• 2 tablespoons tahini

• 4 cloves garlic, peeled

• 1 teaspoon salt

Preparation

Prep Ready In

15 m 5 h 15 m

1. 
   Place cashews in a bowl and add warm water to cover by 1 inch. Let soak for at least 5 hours or overnight.

2. Drain the cashews and transfer to a high-powered blender. Add oil, ¼ cup water, lemon juice, tahini, garlic, salt and pepper. Process for 2 to 3 minutes, adding more water, 1 tablespoon at a time, until creamy. Add dill and capers; pulse 5 to 6 times to incorporate.

3. Transfer the dip to a serving bowl. Garnish with dill sprigs, capers and/or pickled shallots, if desired.
   

To make ahead: Refrigerate spread for up to 2 days.

Nutrition information

• Serving size: 2 tablespoons

• Per serving: 123 calories; 11 g fat(2 g sat); 1 g fiber; 5 g carbohydrates; 3 g protein; 6 mcg folate;0 cholesterol; 1 g sugars; 0 g added sugars; 14 IU vitamin A; 1 mg vitamin C; 11 mg calcium; 1 mg iron; 159 mg sodium; 110 mg potassium

• Carbohydrate Servings: ½

• Exchanges: 2½ fat