I made a cashew blue cheese dip and it’s seriously addictive.
Placing fresh vegetables next to a bowl of blue cheese dip is a guaranteed way to get me to eat them. Potato chips, crackers, pretzels — even pickles — all vanish around a good blue cheese. I can’t resist it.
Last night I made grilled gorgonzola potatoes and I’m still thinking about them. If you love blue cheese as much as I do, make that pizza recipe I adore.
Cashew-based dips have become a favorite of mine. They’re rich, slightly nutty, and blend into a wonderfully creamy texture. While many cashew dips are used as dairy-free cheese substitutes, I chose to combine cashews with actual blue cheese for extra tang and depth. The result uses less dairy than a traditional dip but keeps all the flavor.
The blue cheese and cashew pairing is ridiculously delicious. If you enjoy avocado-blue cheese combinations, try a creamy avocado blue cheese dressing sometime — it’s exceptional.
This dip is simple to make. The only planning required is soaking the cashews — ideally overnight, or at least a couple of hours. After that, everything goes into a food processor and gets blended until silky smooth. Serve with vegetables, chips or crackers and watch it disappear.
I love this so much I can hardly stand it.
The flavor and tips
This version is a touch milder than many classic blue cheese dips, so you may want to tweak salt and lemon to taste depending on the blue cheese you use and how strong its flavor is. Keep tasting as you blend and adjust a little at a time for the perfect balance.
Quick note about the photos: I asked on Instagram whether to use blue or white backgrounds and most people preferred the blue. I ended up including both because I couldn’t decide — both look lovely and highlight the colors of the veggies and dip.
A chilled glass of rosé or sauvignon blanc pairs beautifully with this spread.
Cashew Blue Cheese Dip
Blue Cheese Cashew Dip
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Ingredients
- 1 ½ cups whole raw cashews, soaked overnight or for at least 2 hours
- 1 cup crumbled blue cheese, I like gorgonzola — use your favorite; reserve extra for topping
- 2 tablespoons chopped chives, plus extra for topping if desired
- 1 tablespoon chopped fresh dill, plus more for topping
- 1 teaspoon nutritional yeast
- 1 garlic clove, minced
- ½ lemon, juiced
- Pinch of freshly cracked black pepper
- Pinch of salt
- An array of your favorite spring vegetables for dipping
Instructions
- Drain the soaked cashews and add them to a food processor. Pulse and blend until they begin to break down and become smooth.
- Add the blue cheese crumbles, nutritional yeast and garlic. Blend until very smooth and creamy, pausing to scrape down the sides as needed. (Nutritional yeast adds a cheesy note but can be omitted.)
- Squeeze in the lemon juice and season with salt and pepper. Blend to combine, then taste and adjust seasoning. If you prefer a thinner dip, blend in 1 to 2 tablespoons of water or milk.
- Serve with an extra sprinkle of blue cheese and chopped chives or dill on top. Pair with fresh vegetables, chips or crackers.
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When the veggies look this vibrant, I could eat them every day.