Jalapeño Cashew Dip

jalapeno cashew dip

This cashew based dip is smooth, creamy, and perfectly tangy with a hint of heat from the pickled jalapeños. If you’re avoiding legumes or are simply interested in expanding your dip repertoire you should give this a try!

soak cashews

jalapeno cahsew dip

If you don’t have any fermented jalapeños on hand, try store bought pickled jalapeños. If you’re not into spice, then use more sauerkraut in place of the jalapeños. I have used a my hand blender as well as my food processor and have achieved great results with both.

Spread it on a sandwich, use it as a dip for crackers and veggies, or dollop it on your pizza in place of cheese!

Jalapeño Cashew Dip

yields: about 1 cup**


  • 1 1/2 cup Raw Cashews, soaked overnight (or at least 4 hours)
  • 1/4 cup Sauerkraut (drained)
  • 1/4 cup Fermented jalapeños (or pickled jalapeños) drained
  • 1/4 cup Yellow onion, chopped
  • 2 Tbsp. Nutritional yeast
  • 1 Tbsp. Lemon juice
  • 1 Tbsp. Apple cider vinegar

Place cashews in a bowl or jar and cover with cold water. Leave on counter to soak overnight (or at least 4 hours). Drain and rinse.

Blend all ingredients until smooth. If it is too thick I like to thin with some sauerkraut or fermented jalapeño liquid.


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