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Blue Cheese Cashew Dip

This creamy cashew blue cheese dip is a fantastic snack or appetizer! Grab some veggies, crackers and chips and get your dip on.
5 from 4 votes
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  • 1 ½ cups whole raw cashews, soaked overnight or for at least 2 hours
  • 1 cup crumbled blue cheese, I like gorgonzola! Pick your favorite!, plus extra for topping
  • 2 tablespoons chopped chives, plus extra for topping if you wish
  • 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!


  • Drain the cashews from liquid they were soaking in. Place the cashews in the food processor and pulse and blend until they are broke down and starting to become smooth.
  • Add in the blue cheese crumbles, nutritional yeast and garlic. Blender until smooth and creamy, scraping down the sides as you go. As a note, I love how cheesy nutritional yeast tastes, but if you don’t have it, you can leave it out!
  • Squeeze in the lemon juice and sprinkle in the salt and pepper. Blend until combined. Taste again and add more salt and pepper if desired. If you’d like the dip thinner, you can blend in 1 to 2 tablespoons of water or milk!
  • Serve the dip with an extra sprinkle of blue cheese and chives or dill on top. Serve with your favorite veggies, chips or crackers!

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