Creamy Cashew Cilantro Dip


I absolutely love creating new recipes centered around nutrient dense vegetables and I especially enjoy sharing with others tips and tricks to making meals and snacks exciting! So when I have the opportunity to host friends and family for dinner or a holiday, I always ensure to provide a snack option or dip that not only looks vibrant, but that also tastes so delicious that my guests are shocked that what they are eating is actually nutritious too! This recipe is dairy free, grain free, ketogenic and low carbohydrate; making it perfect for those with specific dietary restrictions. Soaked cashews are used in place of cream or cheese to give this dip a nice and creamy taste and texture. An entire bunch of cilantro is used in this dip recipe, making it extremely rich in nutrients that aid in heavy metal detoxification. I love dipping vegetables into this dip or adding a dollop on eggs or you can use it as a condiment on top of chicken or fish. This dip also can be used as a creamy salad dressing too!


1/2 yellow onion,diced

2 garlic cloves, minced

1 tbsp avocado oil or ghee

1 cup of cashews, soaked in filtered water 

1/3 cup olive oil 

1 bunch of cilantro, loosely chopped 

1 lemon, juiced

1 tsp lemon zest

1 tbsp nutritional yeast

1/2 tsp salt, or to taste 

black pepper to taste

*optional pinch of cayenne if wanting to add a little heat!


First begin by soaking your cashews in filtered water for about 4 hours or overnight in the refrigerator. After cashews have been soaked; drain the water and set the cashews aside. Don't worry about drying off the cashews completely. 

In medium pan, heat diced onion and garlic with 1 tbsp oil and heat until translucent. Allow to cool completely before adding the cooked onion and garlic to your food processor. Add in your soaked cashews, cilantro, lemon juice, lemon zest and nutritional yeast and process until smooth. Slowly drizzle your olive oil into the food processor and blend until desired consistency is achieved. If desiring a thin sauce to drizzle on salads you might consider adding a bit more then 1/3 cup of olive oil. Lastly season with salt, pepper and cayenne if desired. Store in an airtight container in your refrigerator and eat within 5 days of making. 

Lindsay Reno