Blend the Base:
Drain and rinse the soaked cashews. Add them to a high-speed blender or food processor along with water, lemon juice, garlic, salt, and pepper.
Blend until smooth and creamy, scraping down the sides as needed. Adjust the water for your preferred consistency.
Transfer the base to a bowl. Use immediately or refrigerate for up to 5 days.
Three Delicious Dip Variations:
Roasted Red Pepper Cashew Dip:
Add 1/2 cup roasted red peppers (jarred or freshly roasted) and 1/2 teaspoon smoked paprika to the base.
Blend until smooth. Garnish with a drizzle of olive oil and a sprinkle of paprika.
Serve with pita chips or veggie sticks.
Herb and Garlic Cashew Dip:
Mix 1 tablespoon finely chopped fresh parsley, 1 teaspoon dill, and 1 teaspoon chives into the base.
Add a pinch of onion powder and adjust seasoning to taste.
Serve with crackers or as a spread for sandwiches.
Spicy Sriracha Cashew Dip:
Stir 1-2 tablespoons sriracha (adjust to spice preference) and 1/2 teaspoon soy sauce into the base.
Garnish with sesame seeds and sliced green onions.
Serve with rice crackers or tortilla chips.