This Roasted Garlic Cashew Dip recipe is paleo and vegan, and packs a ton of flavor. It’s a healthy, dairy free appetizer that is both adult- and kid-approved!
This is an easy recipe that has been a long time coming – or at least, longer than I expected. But it’s finally here and I can’t wait to share it with you.
This Cashew Dip was born out of doing January Whole30 rounds and wanting a really yummy appetizer I could bring to the Superbowl, when I was doing reintroduction. What’s funny is just how simple it is, but it tastes seriously so good.
Before we get into the recipes, I’m going to answer some questions I’ve seen pop up about cashews and making cashew dip.
Are Cashew Nuts Gluten Free?
Yes, plain cashew nuts are gluten free. Many roasted and salted cashew nuts are also gluten free, however if the cashews you’re wanting to buy aren’t plain be sure to check the ingredient label for gluten-containing ingredients.
Do Raw Cashews Need To Be Soaked?
For this recipe, the cashews should be soaked to get the right texture for the dip.
Why Do You Have to Soak Cashews?
To get a good texture for the dip, the cashews should be soaked in hot water first.
How Long Should You Soak Cashews?
You can soak cashews for 2 to 3 hours in tepid water, or you can soak them for 10 minutes in water that’s been boiled.
How Do You Soften Cashews Quickly?
Soften cashews quickly by soaking them for 10 minutes in water that’s been boiled.
Can You Freeze Cashew Dip?
You can freeze cashew dip, but the texture might change. It’s best to make it fresh.
Okay, now it’s time for this recipe!
How To Make Cashew Dip
The first thing you need to do is preheat the oven to 375 degrees F.
Tear off a decent size piece of aluminum foil and make a slight well out of it. Place the garlic cloves in the center of it and pour 2 tbsp of oil and the large pinch of kosher salt in it.
Wrap the foil tightly around the cloves, making a little sealed pocket. Place the foil in the oven and bake for 25-35 minutes, until the garlic is thoroughly soft.
As the garlic is cooking, bring two cups of water to a boil in either a pot on the stove or a tea kettle. Measure out the raw cashews with a measuring cup and place them in a large bowl, then set a colander in the second large bowl and set aside.
Once the water is boiling, remove it from the heat and pour it in the bowl with the cashews.
You’ll want to make sure all of the cashews are covered so they all get soft.
Cover the bowl with a plate or cutting board (or something else that is large and flat), then set the timer for 10 minutes.
After the timer goes off for the cashews, pour them into the bowl with the colander and let drain. Don’t throw away the drained water as you’ll need it for the dip!
Get a food processor or blender out and add in the drained cashews, lemon juice, and salt. Pulse several times to start breaking things up. Add in the ¼ cup of reserved cashew water and pulse again to roughly combine.
At this point the garlic should be done cooking. It should be slightly brown, but not burned.
Add in both the garlic and oil into the food processor and blend well to combine.
Start slowly drizzling the oil into the cashew mixture 1 tablespoon at a time, until the dip reaches your desired consistency. This is best done while the food processor is still on so the oil distributes evenly.
Once the dip is at the consistency you like, remove it from the food processor or blender with a spatula and put it into a bowl or other container. Serve with veggies, crackers, or whatever else floats your boat!
If you’re in need of more healthy recipe ideas to feed a crowd, check these out:
– Citrusy Simple Guacamole
– Whole30 Cucumber Bites
– Whole30 Easy Fish Tacos
– Gluten Free Teriyaki Chicken Kabobs
If you try out this Roasted Garlic Cashew Dip recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. Seriously, I love hearing from you!
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more good to eat, gluten free food and how I’m trying to get my kids into the kitchen (without losing my mind).
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Recipe for Roasted Garlic Cashew Dip
Roasted Garlic Cashew Dip
This Roasted Garlic Cashew Dip recipe is paleo and vegan, and packs a ton of flavor. It’s a healthy, dairy free appetizer that is both adult- and kid-approved!
Ingredients
Roasted Garlic
- 4-5 garlic cloves
- 2 tbsp oil avocado or olive
- 1 large pinch kosher salt about ½ tsp
Cashews
- 2 cups raw cashews
- 2 cups water
Dip
- Juice of 1 lemon about 2 tbsp
- 1 tsp kosher salt
- 3-4 tbsp oil avocado or olive
- ¼ cup reserved cashew water
Instructions
Items Needed:
- Aluminum foil
- Measuring spoons
- A pot or tea kettle
- Two large bowls
- A colander
- A plate, cutting board, or other large, flat surface
- A food processor or powerful blender
- A liquid measuring cup
- A spatula
Directions:
- Preheat the oven to 375 degrees F
- Tear off a piece of aluminum foil and make a slight well out of it. Place the garlic cloves in the center of it and pour 2 tbsp of oil and the large pinch of kosher salt in it. Wrap the foil tightly around the cloves, making a little sealed pocket. Place the foil in the oven and bake for 25-35 minutes, until the garlic is thoroughly soft.
- As the garlic is cooking, bring two cups of water to a boil in either a pot on the stove or a tea kettle. Measure out the raw cashews with a measuring cup and place them in a large bowl, then set a colander in the second large bowl and set aside.
- Once the water is boiling, remove it from the heat and pour it in the bowl with the cashews, making sure all of the cashews are covered. Cover the bowl with a plate or cutting board, then set the timer for 10 minutes.
- After the timer goes off for the cashews, pour them into the bowl with the colander and let drain. Do not throw away the drained water as you’ll need it for the dip.
- Get the food processor or blender out and add in the drained cashews, lemon juice, and salt. Pulse several times to start breaking things up. Add in the ¼ cup of reserved cashew water and pulse again to roughly combine.
- At this point the garlic should be done cooking. Add in both the garlic and the oil into the food processor and blend well to combine.
- Start slowly drizzling the oil into the cashew mixture 1 tablespoon at a time, until the dip reaches your desired consistency. This is best done while the food processor is still on so as to distribute evenly.
- Once the dip is at your desired consistency, remove from the food processor or blender with a spatula and serve!
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