Creamy Basil Dip

This creamy Basil Dip is totally versatile. You can serve it as a dip with potato wedges, tortilla chips, raw veggies; drizzle it over buddha/bliss bowls, or use it as a salad dressing.

Basil is one of my triggers. As soon as I see a meal (or drink) with basil on a menu, I’m all over it.

So when I bought a smaller blender especially for the purpose of making sauces (I don’t want to make huge quantities each time, so I bought a blender with a smaller container and I’m loving it!), I knew I had to make a creamy, super versatile basil dip.

It’s so good served with potato wedges or tortilla chips, drizzled over a salad or bliss/buddha bowls; honestly, I would drink it straight up. It’s so smooth, silky, flavorful, everything my basil-loving-heart desired!

I made potato wedges seasoned with za’atar and it was such a good combo! Only good things happen if you use your favorite seasoning (za’atar) and your favorite herb (basil). Well, at least MY favorite seasoning and herb. Hahah!

How to make a Basil Dip

The ingredients

You will need: 

• cashews (soaked in water overnight)
• fresh basil
• lemon juice
• maple syrup
• salt
• water

The basic steps

Step 1: Add all the ingredients in your blender.

Step 2: Blend until smooth. Tada!! I recommend letting the dip chill in the fridge for about an hour. 

Serve the dip with…

• Oven-Baked Potato Wedges with Za’atar
• Homemade Crinkle Cut Fries
• Oven-Baked Potato Slices
• Veggie Pakora
• you can even use it instead of mayo in a pasta salad

I hope you will enjoy this creamy Basil Dip as much as I did! Let me know if you give it a try!

And don’t forget to rate the recipe if you like it, this helps other users figure out if it is worth a try! 

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Cheers, Bianca

Creamy Basil Dip

This creamy Basil Dip is totally versatile. You can serve it as a dip with potato wedges, tortilla chips, raw veggies; drizzle it over buddha/bliss bowls, or use it as a salad dressing.

4.5 from 2 votes

Print Pin Rate

Course: Condiment, Dip

Cuisine: Vegan

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 2 people

Author: Bianca Haun | Elephantastic Vegan

Ingredients

• 3/4 cup cashews (soaked in water overnight; rinsed and drained)
• 3 teaspoons lemon juice
• 3/4 teaspoon maple syrup
• 1/2 teaspoon salt
• 1/2 cup (tightly packed) basil
• 1/3 cup water

US Customary - Metric

Instructions

• Add all the ingredients in your blender*.
• Blend until completely smooth. You might have to scrape down the sides a bit.
• Recommendation: Let the dip chill in the fridge for an hour before serving.

Notes

*I'm using a blender with a small container (16 oz = 500ml), that I bought especially for making sauces. If you're using a large blender (like Vitamix, Blendtec, etc.) you might have to double the recipe. 

Storage: Keep the sauce in the fridge for up to 2 days. 

Estimated Nutrition Info

Calories: 290kcal | Carbohydrates: 18g | Protein: 11g | Fat: 22g | Saturated Fat: 4g | Sodium: 592mg | Potassium: 494mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3120IU | Vitamin C: 14mg | Calcium: 123mg | Iron: 5mg

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