Coconut Cashew Dip photo
Coconut Cashew Dip
photo by recipe author

Servings: 4-6
Preparation Time: 5 minutes

  • 1/2 cup raw cashews, soaked (at least an hour)
  • 1/3 cup coconut milk*
  • 1 tablespoon virgin coconut oil
  • 2 vanilla beans, scraped or 1/4 teaspoon vanilla bean powder or 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons sweetener of choice

1. Add all of the ingredients into a blender or food processor. If using a food processor and sugar, I would run your sugar through a blender or coffee grinder so it’s not grainy.

2. Blend until well combined and smooth.

3. Store in the refrigerator.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Kate, Highlands Ranch, CO

Submit your recipe here!

Published on March 5, 2012