Cashew Dip

Makes 4 Cups of dip
Prep Time:
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Cashew Dip from Macheesmo
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food processor

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Cashew Dip is a quick and delicious dip made with roasted cashews and chickpeas and coconut milk. This healthy vegan appetizer is absolutely addictive!


1 can of chickpeas, drained
2 cups roasted cashews
1 lemon, juice only
3/4 cup coconut milk
1/4 cup olive oil
Pita chips


1) Drain chickpeas and add them to a bowl filled with cool water. Rub chickpeas together gently between your hands to remove their thin outer, tough skin. The skins should float to the top of the water and then you can scoop them off. You don’t need to worry about getting them all.

2) Add chickpeas to a food processor with cashews and pulse until they are in a rough paste.

3) Drizzle in olive oil, lemon juice, and coconut milk and continue to process. If the dip is a bit thick, add in more coconut milk until it reached desired texture.

4) Season with salt.

5) Serve dip sprinkled with paprika. Serve with pita chips.