Creamy Cashew Nut Hummus

Recipe by Melissa ThorburnCourse: DipsCuisine: European, Middle EastDifficulty: Easy
Prep time




  • 1 cup of raw cashew nuts – soak overnight in water

  • 2-4 cloves of finely chopped garlic

  • 1/4 cup fresh lemon juice

  • 1 Tbls olive oil – cold pressed

  • 1 Tbls nutritional yeast

  • 1/2 tsp salt

  • 1/4 cup liquid from nut soaking


  • Drain the cashew nuts, reserving about 1/4 cup of the soaking liquid for blending.
  • Add all the ingredients into a blender or kitchen whizz and puree to desired consistency. You may need to add 1/4 cup of the soaking liquid to aid pureeing and to achieve your desired consistency.
  • Store in a clean air tight container in the refrigerator. Use within 3-5 days. This can be frozen for a later use.
  • Serve as you would a chickpea hummus, as a dip or sandwich spread. Enjoy.

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