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Creamy Cashew Veggie Dip

If ever there was a recipe to help you eat more veggies, this is it!!
Dec 8, 2016 | Joy McCarthy

If ever there was a recipe to help you eat more veggies, this is it!! Every time I make this dip for a party, Walker, Vienna and I end up eating a good chunk of it before it gets to the party. And if I can get Vienna to eat anything other than hummus then I feel like I’m winning — she LOVES this dip. 

This wonderful recipe is vegan, gluten-free, dairy-free, refined sugar-free and totally detox-friendly. In fact, it is a recipe from my new book Joyous Detox!

I created a video so you could see how easy it is to make. 

The addition of the lemon and apple cider vinegar gives it a tangy zippy zing that I love! It’s a dip you’ll want to make time and time again. 

The only thing you need to plan ahead is to soak the cashews. I recommend soaking for 2 to 4 hours. Or if you remember to put them in water before you got to bed then you can soak them overnight. 

Here’s the recipe!

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  • 1-1/2 cups raw cashews
  • 1/3 cup apple cider vinegar
  • 1/3 cup extra-virgin olive oil
  • 3 tbsp lemon juice
  • 2 tbsp maple syrup or liquid honey
  • 1 tbsp onion powder
  • 2 tsp sea salt
  • 2 garlic cloves, peeled
  • 1/4 cup fresh basil
  • 1/4 cup fresh parsley
  1. Soak cashews in 1 cup of room temp water for at least 2 hours and drain.
  2. Place all ingredients in blender or food processor. Pulse until creamy. Enjoy with crunchy veggie sticks.
  3. Dip keeps in fridge for up to a week.


Makes approximately 2 cups.

I hope you had a chance to try my Chocolate Chia Mousse recipe from Joyous Detox. I posted it last week to give you a taste test of what you’ll get in my new cookbook. 

 If you’re looking for more dip recipes, check out these 4 recipes. 

Have an awesomely joyous weekend! 

Dec 8, 2016 BY Joy McCarthy
Gingersnap   •   August 24, 2018

I’m doing Whole 30 and can’t have honey or maple syrup. Is there a substitute you can think of that would be ok?? Medjool dates possibly??? 🤷🏼‍♀️ This sounds so good but don’t want to ruin it!!

Joy McCarthy   •   August 24, 2018

Anita   •   August 25, 2018

just wondering why raw vs roasted cashews????? Thanks Joy, your amazing....

Joy McCarthy   •   August 29, 2018

Eva   •   March 29, 2019

My daughters and I LOVE this dip, only problem is it's a large quantity for the 3 of us to finish in a week. Do you think this would freeze well?

Joy McCarthy   •   March 30, 2019

Jen G.   •   October 1, 2019

This recipe is a staple in our household. I generally skip the honey, add 2-3 tbsp of nutritional yeast, and switch up the herbs to keep it interesting (dill is fantastic in this recipe; it pairs really nicely with the tang from the apple cider vinegar). Everyone I've served this to has LOVED it. Thank you for creating and sharing this delicious recipe, Joy!

Joy McCarthy   •   October 2, 2019

Courtney   •   August 14, 2022

I've made this twice now, sooooo good! And got great reviews from everyone else I shared it with :) I think using the blender made it creamier than in the food processor.

Joy McCarthy   •   August 23, 2022

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