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cashew dip

Prep Time 40 minutes
Cook Time 15 minutes
Total Time 1 hour 55 minutes
Servings 6 people


  • 1 cup raw cashews (soaked overnight or for 1 hour before using them in boiling hot water)
  • 1 head garlic (roasted-see instructions)
  • 1 tsp oil (to drizzle over roasted garlic)
  • 1 tbsp miso paste
  • 1/2 lemon (juiced) (~2 tbsp)
  • 5 tbsp water
  • 2 tbsp fresh dill
  • 3 tbsp nutritional yeast
  • salt and pepper to taste


  • Soak the cashews overnight in a bowl of water (so the cashews are covered completely with water).
  • Preheat the oven to 400F. Chop the top of the garlic off (so you can see the top of the garlic cloves). Leave the skin on. Drizzle the exposed garlic top with 1 teaspoon of oil (I used Avocado Oil). Wrap the garlic in foil and then bake in the oven for 40 minutes- until the cloves are soft.
  • Let the garlic cool, then squeeze out the garlic cloves from it's surrounding shell.
  • Drain the water from the cashew's bowl. Add all the ingredients to a high-speed blender. Blend until smooth, scraping the sides as you go.
  • Once smooth, refrigerate for at least 1 hour before serving. Store leftovers in the fridge.