Cashew Basil Dip

This is a simple and delicious dip with no dairy and Mayo.


2016 09 cashew basil dip


Makes about 2 cups of dip


1 cup    Cashews, raw

1 clove       Garlic

1 1/2 cup       Basil, chopped

1/2 cup       Chive, chopped

4~6 tbsp       Lemon juice

2 tbsp      Olive oil

Sea salt and pepper to season

*1cup = 250ml



1. Soak cashews for 2 to 10 hours.

2. Drain cashews and transfer to a blender/food processor.

Add water until it just covers the cashews. Add garlic.

Process till it becomes creamy, scraping down the side if necessary.

3. Add herbs, 4 tbsp of lemon juice, olive oil, a pinch of salt and pepper to season. Mix until it’s combined well.

Taste and add lemon juice, salt and pepper as needed. Mix until the desired texture is achieved.




Great dip for crackers, chips and vegetables.

It makes a great sauce for fish (pan fried, steamed) and pasta. Just add in the very end to the cooked food.



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