Dill Cheese Dip (minus the cheese)

By Chef:  Chris Anca
Posted: February 1, 2016


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Can’t imagine noshing on those vegetables within a tasty dip? Here’s a great solution for you! If you love sour cream and herb-style dips you will love this healthy version made with cashews. Serve it up with some pomegranate for extra juicy freshness, or crumbled walnuts on top for crunch and brain-healthy omega 3 fats. Try it with sun dried tomatoes, with pesto, with cracked black pepper, with olives, with herbs, etc. – so many directions you can go with flavors. Serve it up with raw crackers, carrot, cucumber, or celery sticks and your taste buds will be singing.


  • 150 gr raw cashews
  • 2 fresh garlic cloves
  • 3-4 TBSP cold pressed olive oil
  • 2 tsp sea salt flakes
  • 3 TBSP dry dill
  • 2 TBSP nutritional yeast flakes
  • 50 gr apple cider vinegar
  • 1/2 cup water


  1. Add the cashews to a large bowl and cover them in water until completely submerged and then add some more until you fill the bowl. Let them sit and soak overnight.
  2. Drain and rinse the cashews the next morning and add the to a blender with the garlic, olive oil, apple cider vinegar, salt, yeast flakes and water. Process until you get a very smooth, creamy sauce. Scoop the cheeze into a bowl and mix in the dry dill with a spoon. Top with pomegranates and walnuts and serve.
  3. Store the cheeze in an airtight jar in the fridge. It will keep well for up to 5 days. with pomegranates and walnuts and serve.