I have always loved the idea of a cashew dip and the creamy texture is so lovely but I was shocked to realise when I worked out how high in calories a traditional cashew dip is! Most of the recipes I have found in lots of healthy cook books use lots and lots of olive oil for more flavour and creaminess. So I have tried and tried and found a great way of making a low calorie dip full of goodness and lots of flavour. I am sure you will enjoy this Cashew Dip with Parsley and Lemon!

Serves  4 

Cashew Dip with Parsley and Lemon

100g cashews (soaked in water overnight or at least 4 hours)

25ml olive oil

1tbsp tahini

2 large handful of fresh parsley leaves

1 garlic clove

Lemon juice


Discard the soaking water and rinse the cashew nuts.

Start by adding the cashew nuts, garlic, lemon juice, a handful of basil, a tablespoon of tahini and salt and pepper. Pour over 2 tbsp of water and a little of the oil.

I use my nutri bullet and although it’s not the perfect tool to make this with it does work. Give it a whizz and add half of the olive oil and see if it blends. Add the rest of the oil if you need a little more liquid.

The trick is to add the oil bit by bit, really only as much as you do to make it into a smooth dip.

Most recipes use 3 x as much oil and believe me you really don’t need it! This is such a great alternative to having hummus all the time! Enjoy x

Dani Binnington

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