Garlic and Pepper Cashew Dip

When soaked for a few hours, cashews can be blended to a creamy consistency that you would swear is made of dairy, but it’s not.

This recipe combines them with garlic, olive oil, and fresh black pepper for a cashew dip that is out of this world. Nutritional yeast adds a nutty, slightly cheesy flavor, but feel free to leave it out.

Looking for even more delicious Paleo dip recipes? Look no further and visit our PaleoPlan Recipe Center for hundreds of FREE Paleo recipes!

Garlic and Pepper Cashew Dip
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Garlic and Pepper Cashew Dip

Servings 4

Total Time: 4 hours

Cook Time: 20 minutes

Passive Time: 4 hours

Nutrition Information

calories 337

carbohydrate 14.2g

protein 7.7g

fat 30.2g

saturated fat 5.2g

sodium 243mg

potassium 323mg

fiber 2.4g

sugar 1.7g


  • 1 cup(s) cashews raw
  • 2 medium garlic clove(s)
  • 4 tablespoon(s) olive oil
  • 2 tablespoon(s) lemon juice
  • 1/2 teaspoon(s) black pepper
  • 1/2 teaspoon(s) sea salt
  • 2 tablespoon(s) nutritional yeast (optional)


  1. Put the cashews in a large bowl and cover with cold water. Allow to soak for 4 hours.
  2. Drain and put in a blender with the garlic, olive oil, salt, pepper, and nutritional yeast if using.
  3. Blend until smooth, adding a bit of water to help it along if necessary. Taste, adjust seasoning, and serve with veggies.
  4. Store leftovers in the refrigerator for up to 3 days.