Lemon Cilantro Cashew Kreme Cheese Dip


I’m really proud of this recipe because I made raw cashew butter for the first time with my new food processor, which I love love love! This blog post by The Healthie Foodie has great pictures that walk you through how to make your own raw cashew butter in a food processor. Trust me, you need the pictures. Then, I added my leftover green chutney I had in the freezer. Since the chutney wasn’t fresh, it was a bit less spicy, which is a good thing since I’m bringing this to a new year’s party and everyone has different spicy preferences. The main ingredients in the chutney are cilantro and lemon juice, and the cashew butter adds a rich fatty texture and tangy flavor that resembles cream cheese. Whenever I’m eating a rich fatty dip, I like to use a cucumber slice for a refreshing contrast and because they have a nice a crunch.

Lemon Cilantro Cashew Kreme Cheese Dip
Prep time
Cook time
Total time
  • 4 cups of raw cashews (or 1 bag from trader's joe)
  • 1.5 cups (I used a liquid measuring cup) of green chutney
  • 3 cucumber chopped
  1. Add cashews to food processor, first it will turn into cashew meal/flour, then as more oil is released it will form a dough ball. Break up ball and keep processing until more oil is released, repeat until it becomes creamy.
  2. Add green chutney to food processor, blend until smooth.
  3. Chop cucumbers for dipping.
Nutrition Information
Serving size: 10-12

This post is in Healing with Foods Friday.

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