How long can I store this cashew dip?

In a sealed container in the refrigerator, the dip will keep for 3 to 4 days. You can also freeze it for up to 1 month.

Do I really need to soak the cashews?

Yes, that's quite important for creaminess. Without soaking, you'll get a coarser, less silky dip.

Can I substitute the chipotle for something else?

Certainly, smoked paprika with a little cayenne pepper gives a similar smoky effect, though you will miss the typical chipotle flavor.

Is this dip gluten-free?

Yes, all ingredients are naturally gluten-free. Do check the label of your miso, some brands use barley.

What's the best way to serve this dip?

Delicious with raw vegetables, in a burrito or wrap, or simply with some tortilla chips.

Vegan Cashew Chipotle Dip

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15min (+4h weekly time)

•

Easy

Vegan dips might still be a bit out of my comfort zone, but once you taste this dip, you'll understand why I'm so crazy about it. It's truly delicious, and actually very easy to make. The creaminess comes from the cashews, and the flavor, of course, comes from the chipotle. Chipotle are smoked and dried chili peppers, so it's worth soaking them for a bit to fully release that deep, smoky flavor. It also pairs perfectly with my Chipotle black bean burrito!

Also be sure to check out these vegan top picks!

Vegan dips might still be a bit out of my comfort zone, but once you taste this dip, you'll understand why I'm so crazy about it. It's truly delicious, and actually very easy to make. The ...

Ingredients

What do you need?

Quantity: 6 (as an appetizer dip)

250 g cashew nuts, soaked for at least 4 hours
1 tablespoon chipotle flakes, soaked (or chipotle powder)
juice and zest of 1 lemon
1 pinch of salt
1 tablespoon mustard
1 tablespoon miso
water, as needed

Make it veggie!

This recipe is already fully vegan and vegetarian

Preparation method

How do you make this?

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Soak the cashews in plenty of water for at least 4 hours. Then drain them.

Are you using whole chipotles? Soak them with the cashews. If you're using powder, you can skip this step.

Put the soaked cashews, chipotle, lemon juice, salt, mustard, and miso in a food processor or blender.

Process until a coarse mixture forms, then add water little by little until the dip is completely creamy and smooth.

Taste and season further with extra salt or chipotle if needed.

Tips

Use a strong blender or food processor for the creamiest result: the finer it's mixed, the less you'll notice it's cashews.
Start with less chipotle and add more to taste. The smoky heat can build up fast.
Great as a dip with vegetables or alongside a burrito, but also tasty as a spread on a wrap.
In the fridge: 3 to 4 days in a sealed container.
In the freezer: up to 1 month, texture may change a bit after thawing. Stir well or mix briefly again.
Reheating: not needed, this dip is served cold. Just let it come to room temperature for the best creaminess.