Last Updated on April 13, 2022

A Creamy Cashew Dip that is vegan, gluten free, and uses only simple ingredients.

This dip reminds me of the classic French Onion Dip for potato chips, something I loved as a teenager and maybe you did too.

What a perfect time of year to share this recipe with you for the holidays!

A healthy snack that pairs perfectly with fresh vegetables, cracker, bread, and chips, like potato chips.

Serve this creamy dip at your holiday parties, or even just at home while playing games or watching a movie.

What does this creamy dip taste like?

For me it taste a lot like the potato chip French Onion Dip, because of the caramelized onions.

It has a slight tang because of the vinegar, which perfectly compliments the onions.

With just the right amount of a smokey flavor as well.

I enjoyed this on potato chips, but I also love this on my pasta!

It’s the perfect compliment to your pasta with the right amount of creamy texture and just a hint of tang.

So don’t limit this cashew dip to just a dip, experiment!

Ingredients used in this dip

Raw Cashews – These cashews have to be unsalted and raw. Why raw? Raw cashews have a neutral flavor and will have a creamier result when blended.
Onion and Garlic – The onion that was used in this recipe was the shallot, it has a sweet, mild flavor, with just a hint of garlic. And once the shallots are cooked, they mellow out even more as well as adding more sweetness.
Vinegar – Apple Cider Vinegar was my vinegar of choice, and make sure to use organic.
Seasonings – Salt and smoked paprika. These are not the only spices you could use in this recipe, try adding your own flair to this dip, customize!

How to make A Creamy Cashew Dip

Soaking the cashews

In a medium sized bowl, cover the raw unsalted cashews with warm water and let stand for 4 hours.

After the 4 hours of soaking the cashews, rinse, drain, and set aside.

Add oil to a medium sized skillet.

Clean and slice up the shallot and garlic, add to the oiled skillet.

Saute on medium-high heat with salt for 12 minutes or until tender and a light golden brown.

Once the shallots are done, transfer half of this mixture into a food processor or a high speed blender, save the other half for serving.

Transfer the drained cashews to a food processor with the sauteed shallots and garlic.

Add water, vinegar, and smoked paprika to the cashews.

Process for 5 minutes or until smooth.

Remove the dip from the food processor into a serving bowl.

Fold in half of the left over shallots from the skillet into the dip.

Finish off by topping the dip with the last of the sauteed shallots, and serve.

How this creamy cashew dip can be served

Make a vegetable tray and surround this dip with all different types of crisp colorful veggies.

Slice some homemade specialty breads on a cutting board with the dip on the side.

Cook up your favorite pasta, top it with a dollop of this cashew dip, and serve.

A Creamy Cashew Dip in the center of a spread of different varieties of chips or crackers.