This Creamy Herb Dip is ultra thick and smooth, built on a rich cashew base with a few simple seasonings. Completely dairy-free and vegan, it comes together quickly for game-day snacks or a plant-based charcuterie board.
This recipe was first published in October 2018 and has been updated with new photos, clearer instructions and a few helpful tips.
I first started making cashew-based dips a few years ago, and this simple herb-and-onion version quickly became a favorite. The natural sweetness of soaked cashews balances the savory dried herbs, minced onion and a touch of garlic for a well-rounded flavor.
Because the ingredient list is short and pantry-friendly, this is a dip I can make on short notice. It pairs beautifully with fresh vegetables, crackers or warm pita chips.
Why you’ll love this recipe
- Easy: Only a handful of ingredients and a blender or food processor are required.
- Versatile: Use it as a dip, a sandwich spread or thin it into a pasta sauce.
- Dairy-free and vegan: Cashews and non‑dairy milk create the creamy texture without cream cheese or mayo.
- Pantry-friendly: Dried herbs make the recipe convenient and extend the dip’s shelf life compared to fresh herbs.
- Flexible: The base is forgiving—swap herbs and seasonings to create new flavors.
- Make ahead: Flavors deepen after a few hours in the refrigerator, so it’s perfect for preparing in advance.
Details on the ingredients
- Cashews – Raw, unsalted cashews give this dip its rich, creamy body. Soaking softens the nuts and helps them blend to a smooth texture.
- Nut milk – Unsweetened, unflavored almond or cashew milk works well. It provides the liquid needed while keeping the flavor neutral.
- Onion – Half a medium yellow onion adds savory depth. If you prefer a milder note, use less onion or substitute white onion.
- Lemon juice – Freshly squeezed lemon juice brightens the dip; bottled juice will work but fresh is preferable.
- Dried herbs – Oregano, basil and chives are used here for convenience and longer shelf life. They create tiny flecks of herb throughout the dip.
- Garlic – Garlic powder is used lightly; increase if you want more garlic punch, or swap in fresh garlic for a bolder flavor.
- Salt – Start with a small amount and adjust to taste; salt balances the sweetness of the cashews and brings the flavors together.
How to make this onion herb dip
1. Place cashews in a glass or bowl and cover with hot water. Let soak for about 30 minutes to soften.
2. Drain and add the cashews to a blender or food processor with the nut milk, lemon juice, chopped onion, garlic powder and salt. Blend on high until the mixture is smooth and creamy. This may take a minute or two depending on the power of your appliance.
3. Stir or pulse in the dried oregano, basil and chives a few times so the herb flecks remain throughout the dip rather than blending completely smooth.
4. Chill for a couple of hours to let the flavors meld, then serve with vegetables, crackers, pretzels or warm bread.
Frequently asked questions
Do the cashews need to be soaked?
Yes. Soaking softens the cashews and allows them to blend into a silky, creamy texture. Thirty minutes in hot water works well; for an even silkier result, soak overnight in cool water.
How should I store the dip?
Keep the dip in an airtight container in the refrigerator.
How long will it keep?
Stored properly, the dip should stay fresh for about 5–7 days. Using fresh herbs will slightly shorten shelf life to around 4–5 days.
Can I use fresh herbs instead of dried?
Yes. If you use fresh herbs, increase the amount to roughly three times the dried measurement, and blend them with the other ingredients so the dip becomes a vibrant green. Note that fresh herbs reduce the refrigerated lifespan slightly.
What’s the best way to serve it?
Serve chilled with raw vegetables, crackers, pita chips or spread on sandwiches. Thin it with extra nut milk or lemon juice for a light pasta sauce or dressing.
Additional recipe tips and substitutions
- Adjust the herb quantities to suit your taste; reduce them if you prefer a subtler herb flavor.
- If you want less onion bite, use a smaller amount or a milder variety.
- No nut milk? Plain water will work in a pinch, though the texture will be less rich. Dairy milk can be used for a non-vegan version.
- To thin the dip, add more nut milk, water or lemon juice. For a spread, keep it thick.
- Add dried herbs after blending the cashew base so you get visible flecks throughout the dip.
- Use a high-powered blender or food processor for the creamiest result. If your appliance is less powerful, soak cashews longer or overnight.
- The hands-on time is short—about 10 minutes. Most of the total time is soaking and chilling.
- This recipe yields roughly two cups; halve the recipe if you don’t want leftovers.
More cashew dips
- Chipotle Dip
- Roasted Red Pepper Dip
- Mushroom Spinach Dip
- Creamy Jalapeño Dip
- Dairy-Free Caramelized Onion Dip
If you try this recipe, please leave a comment to share how it turned out and any tweaks you made.
📖 Recipe
Creamy Herb Dip (Vegan)
Ultra thick, smooth and dairy-free: a simple cashew base flavored with onion, lemon and a mix of dried herbs. Ready in minutes once the cashews are soaked.
Prep Time: 10 minutes
Chill Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Servings: 6
Author: Leanne Combden
Ingredients
- 2 cups raw cashews
- 2 cups hot water (for soaking)
- ½ cup unsweetened cashew or almond milk
- Juice of ½ large lemon
- ½ medium yellow onion, chopped
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt (adjust to taste)
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried chives
Instructions
- Add the cashews to a bowl, cover with hot water and let soak for 30 minutes.
- Drain the cashews and place them in a blender with the nut milk, lemon juice, chopped onion, garlic powder and salt. Blend until smooth and creamy.
- Add the dried oregano, basil and chives and pulse a few times so the herbs are distributed but still visible.
- Refrigerate for a few hours before serving to let flavors meld. Serve with vegetables, crackers or bread.
- Store leftovers in an airtight container in the refrigerator and use within 5–7 days.
Notes
- Adjust herbs, onion, garlic and salt to taste.
- For herb flecks, stir or pulse in dried herbs after the base is blended.
- If using fresh herbs, triple the amount and blend with the other ingredients.
- A high-powered blender yields the creamiest texture. If needed, soak cashews longer.
- The hands-on time is brief; most time is soaking and chilling.
Nutrition (per serving)
Calories: 254 | Carbohydrates: 16 g | Protein: 8 g | Fat: 19 g | Sodium: 235 mg
Disclaimer
Nutrition information is an estimate and will vary with substitutions and brands.