Cilantro Cashew Creamy Dip

I’ve been trying to eat mostly vegan for awhile now, but I find my weakness is aoli and sour cream… I have to have something to slather on all my creations! So after trying a few cashew sauces from Pinterest, I have created this beauty and I pretty much add it to EVERYTHING! Bean & rice burrito? Yes. Tofu tacos? goes great. Chickpea not tuna salad sandwich? lay it on there!

I’ve gone with a half  tofu / half cashew mix to keep the fat down and also the cost. I don’t know about US prices, but cashews in New Zealand are expensive!!

Give it a whirl and let me know what you think!


Cilantro Cashew Creamy Dip

  • Servings: 6
  • Difficulty: easy
  • Print

Quick and easy


-1/2 cup cashews, soak in water for at least one hour before using, rinse

-1 clove of garlic

-170g/ 1/4 a block of soft tofu

-1/2 cup loosely packed of fresh cilantro

-1/2 cup of water

-1 tablespoon of nutritional yeast flakes (optional)

-Squeeze of lemon or lime juice to taste

-1 teaspoon of white vinegar

-dash of salt


  1. Soak the cashews in water at least one hour prior to mixing. Rinse cashews and add to blender
  2. Combine all ingredients in the blender
  3. Blend & serve

1 thought on “Cilantro Cashew Creamy Dip”

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