Cheese Dip
A smooth, smoky dairy-free cheese dip made from cashews, carrots and nutritional yeast.
- Prep
- 10 min
- Cashew soak
- 4 hours*
- Serves
- 3–4
Ingredients
- 1.5 cups raw cashews (soaked 4 hours, drained)
- 200 g cooked carrots, chopped
- 1/4 cup nutritional yeast
- 1 clove garlic
- 1/4 cup extra virgin olive oil
- 1 tbsp lemon juice
- 1 pickled jalapeño (optional)
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1 cup plant-based milk (almond, oat, cashew, etc.)
Nutrition
Per serving (1/4 of batch), estimated
- Calories
- 455 kcal
- Protein
- 12.5 g
- Carbohydrates
- 23.8 g
- Fat
- 37.0 g
- Fibre
- 4.4 g
Method
- 1
Add all ingredients to a blender.
- 2
Blend until completely smooth and creamy.
- 3
Adjust consistency with more plant-based milk if needed.
- 4
Transfer to a bowl and garnish if desired.
Cashews and olive oil make this rich and satisfying, so treat it as a condiment rather than the main protein source. Nutritional yeast adds savoury flavour; pair the dip with vegetables as well as crackers or chips.
Notes
High-fat | Dairy-free | Comfort + flavour
Serving — Serve warm with tortilla chips or crackers. Drizzle over bowls or roasted vegetables. Use as a pasta sauce or spread. Nutrition basis: Based on 4 servings, each ¼ of the whole batch; 1½ cups cashews ≈205 g, ¼ cup oil ≈54 g; unsweetened almond milk. A small condiment portion is much smaller. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.
* Optional warming 3–5 min.