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Vegan Recipe - White Bean Cashew Dip

shared by Laura Theodore, the Jazzy Vegetarian

Vegan Recipe - White Bean Cashew Dip

  • Prep Time : 10 minutes
  • Cook Time : 1 minute
  • Servings : 6-8
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This delicious white bean cashew dip has a healthy secret: fiber!  So you can snack smart :)  Thanks so much to Laura Theodore, amazing vegan chef and author of the vegan cookbook, Jazzy Vegetarian Classics.

Chef’s Note: For a nut-free dip, replace the cashews with an additional can (15 ounces) of white beans. Start with 1 tablespoon water, (instead of 2) and add a bit more water, as needed to achieve the desired consistency. Creamy and low fat too!


1 can (15 ounces) white beans, drained and rinsed
½ cup raw cashews
2 tablespoons filtered or spring water
4 teaspoons freshly squeezed lemon juice
1 clove garlic
½ teaspoon sea salt
¼ teaspoon cayenne pepper
2 tablespoons sweet red or orange pepper, diced
Fresh dill or parsley sprigs, for garnish (optional)


1. Put the white beans, cashews, water, lemon juice, garlic, salt, and cayenne pepper in a high performance blending appliance and process until smooth and creamy. Do not over-process.

2. Transfer to a pretty bowl and fold in the diced pepper. Top with dill (if using). Serve with carrot sticks, celery sticks, pepper sticks or whole-grain crackers.

Let us know what you think of this easy vegan recipe: White Bean Cashew Dip!

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