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Chef Megan Mitchell

Online Cookbook

Spicy Herbed Cashew Dip

  • Complexity: very easy
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Spicy Herbed Cashew Dip


  • 1 1/2 cup raw cashews
  • 2 cups cilantro leaves, packed
  • 1 cup parsley leaves, packed
  • 3 limes, zest and juice
  • 1 jalapeño, de-stemmed and halved
  • 3-6 tbsp. cold water
  • 2 tbsp. grapeseed oil
  • 1 tbsp. white wine vinegar
  • 2 tsp. cumin
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper


  1. Place the raw cashews in a small bowl and cover with cold water. Make sure the water covers the nuts by at least 1-inch. Let soak overnight.

  2. Once the cashews have soaked, drain and rinse under cold water. Place in a Vitamix or high power blender.

  3. Add in the cilantro, parsley, lime zest and juice, jalapeño, 3 tbsp. cold water, oil, vinegar, cumin, salt and pepper. Starting the blender on low and slowly raising the speed to high, blend the mixture together until smooth and creamy.

    If it looks too thick add a tbsp. of cold water at a time. You may need to start and stop the blender a few times to push everything down to blend properly. 

  4. Scoop into a bowl or container and place in the fridge for at least 1 hour to chill. Serve with a drizzle of oil, a sprinkle of sesame seeds (optional) and more cilantro and parsley leaves along side sliced cucumbers, chips, crackers or bell peppers. 

    Recipe Courtesy of Megan Mitchell

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