Lemon Cashew Parsley Dip

This delicious and nutritious dip is great with fresh, raw vegetables. You can also thin it out with extra oil and lemon juice or drizzle it over baked fish or roast chicken. Parsley and lemon are rich in antioxidants and vitamins, while raw cashews are creamy and nutritious, especially when soaked in water beforehand with a pinch of salt, ideally for 4-6 hours.


3/4 cup raw cashews
1/3 cup extra virgin olive oil
2 large handfuls of fresh parsley leaves
4 fresh large basil leaves
2 medium garlic cloves
Juice from half a lemon
4 tbsp water
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp ground black pepper

*Please use organic & sprouted nuts/seeds when possible for greater nutrient density and improved digestion (and a happier planet!).


Place all ingredients in a blender or food processor and blend until desired consistency. Serve with organic carrots, celery, cucumbers or your favourite fresh vegetables. Also goes well as a side for chicken, fish and even eggs!

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Gabrielle Eagles
Gabrielle Eagles