Vegan & Kosher Cashew Dipping Sauce

We created this recipe to pair perfectly with our Sephardic Lamb Meatballs but quickly discovered it’s also a great companion to many other things, from simple crudité to the Vegan versions of our Potato Latkes, Sweet Potato Latkes and Gluten-Free Zucchini Latkes. Super easy. Super versatile.


  • 1/4 cup olive oil
  • 1/2 cup water
  • 1 cup raw, unsalted cashews
  • juice of 1 lemon
  • 1 clove garlic
  • 1 tsp salt
  • pepper to taste
  • 1 tbsp chopped fresh herbs (dill, oregano or fennel fronds - the wispy pieces attached to the fennel bulb)


  1. Put cashews in a bowl, cover with water and soak overnight or a minimum of 3 hours (this makes the cashews easier to blend and creamier)
  2. Strain cashews and put in food processor with all ingredients except olive oil
  3. As food processor is running, slowly drizzle in olive oil until dip is nice and cream
  4. Serve at room temperature or chill

Leave a Reply

Your email address will not be published.