Sesame Cashew Dip

Sesame Cashew Dip

4 hrs 15 mins total time

15 mins active time


Serves 2½ cups, 22 oz



  • 2 cups (10½ oz) roasted unsalted cashews
  • 2 cloves garlic


  • 2 tbsp sesame seeds
  • ½ cup (4 fl oz) coconut milk
  • 1 tbsp tahini
  • ⅓ cup (2¾ fl oz) fresh lemon juice
  • 1½ tbsp olive oil
  • ½ tsp cayenne pepper

    plus extra to serve

  • Flaky sea salt

    to season

  • Freshly ground black pepper

    to season

To serve:

  • Tortilla chips


  • 1Put the cashews in a glass or ceramic bowl. Cover with cold water. Cover with plastic wrap and refrigerate for 4 hours, or overnight, to soak. (The longer you soak the cashews the creamier the consistency of the dip will become).
  • 2Drain the cashews, discarding the water. Put the cashews in the blender. Add the garlic, sesame seeds, coconut milk, tahini, lemon juice, oil and cayenne and secure the lid.
  • 3MIX for 15-20 seconds until smooth, scraping down the sides and stopping occasionally to use the tamper to press the ingredients into the blades.
  • 4Spoon the dip into a serving bowl, sprinkle with extra cayenne pepper. Serve with tortilla chips.

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