Recipe: Gluten-Free Goddess's Raw, Vegan Cashew Dip

Jul 8,
By Julia
Sub-Categorized in: Food

Photos and recipe from Gluten-Free Goddess. Check out her site for more delicious recipes and to find out how to soak cashews.


1 cup soaked raw cashews

1 tablespoon raw organic tahini (sesame paste)

Juice from 1 fresh lemon, or to taste

2 tablespoons extra virgin olive oil

1 teaspoon organic minced garlic

1/4 teaspoon organic onion powder

Pinch of sea salt, to taste


Combine the soaked cashews, raw tahini, lemon juice,  extra virgin olive oil, onion, powder, garlic powder, and sea salt in a Vita-Mix or food processor and blend until smooth and creamy.

If it needs more silky body, add a little more extra virgin olive oil.  If you like a stronger tahini taste, add another tablespoon of tahini. Adjust the seasonings to your liking.

Note- if your lemon does not yield enough juice, you may need more liquid; use two lemons if you need to. Taste test.

Store in the fridge- in a covered glass bowl or storage container. The flavors get better as it chills. Chilling the hummus also thickens it.

Use as a dip for fresh crisp veggies such as carrot sticks, cucumber sticks, zucchini sticks, yellow squash sticks, red pepper strips and broccolini.

Serves four to six.