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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.

Creamy Basil Dip served with wedges

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!

Creamy Basil Dip

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!

Creamy Basil Dip with wedges

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

cashews and basil in a stand mixer

Step 1: Add all the ingredients in your blender.

Creamy Basil Dip

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

potato wedge dipped into basil dip

Serve the dip with…

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

Bianca Haun | Elephantastic Vegan
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.
4.67 from 3 votes
Prep Time 5 mins
Total Time 5 mins
Course Condiment, Dip
Cuisine Vegan
Servings 2 people
Calories 290 kcal

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

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. 

Nutrition

Calories: 290kcalCarbohydrates: 18gProtein: 11gFat: 22gSaturated Fat: 4gSodium: 592mgPotassium: 494mgFiber: 3gSugar: 5gVitamin A: 3120IUVitamin C: 14mgCalcium: 123mgIron: 5mg
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Vegan in Berlin, Germany
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