This fresh and creamy basil dip is made with fresh herbs, cashews, lemon, garlic, and olive oil for a smooth, dairy-free spread that’s bursting with flavor. Perfect as a healthy appetizer, veggie dip, or sandwich spread.

Creamy Basil Dip
This creamy basil dip is a perfect blend of fresh basil and parsley, combined with the creamy richness of cashews, creating a dip that's both light and flavorful.
I whip up this light summery dip whenever I want to use up an overabundance of basil and it’s one I revisit all season long.
Ideal for summer gatherings, this dip pairs beautifully with an array of fresh vegetables like crunchy carrots, crisp cucumbers, and sweet snap peas. It's also a delightful spread for crackers or toasted bread. Whether you're hosting a party or just want a healthy snack, this dip is sure to impress.
🌿 What Is Basil Dip?
Basil dip is a creamy, herb-infused spread made primarily from soaked cashews, fresh basil, and parsley. The cashews provide a rich, dairy-free base, while the herbs add a burst of freshness and flavor. Enhanced with lemon juice, garlic, and olive oil, this dip offers a harmonious balance of creaminess and fresh flavor.
This dip is not only vegan but also gluten-free making it suitable for a variety of dietary preferences. Its versatility allows it to be used as a dip for vegetables, a spread for breads, or a topping for various dishes.

📝 Ingredients & Notes
Here’s what you’ll need to make this creamy, herb-packed dip. Be sure to check the recipe card at the bottom of the post for exact measurements.
- Raw cashews
Soaked for 6–8 hours or overnight. They provide the creamy base and are a great dairy-free alternative to cream or cheese. - Fresh basil leaves
Adds a sweet, peppery, and slightly minty flavor that makes the dip vibrant and fresh. - Fresh flat-leaf parsley
Balances the basil with an earthy, grassy note. Use fresh parsley for the best flavor and color. - Fresh lemon juice
Brightens the dip and adds a bit of acidity to balance the creaminess. - Olive oil
Gives the dip richness and helps blend everything smoothly. - Garlic clove
Adds a mild kick and depth of flavor. Adjust to taste depending on how garlicky you like it. - Sea salt
Enhances all the flavors and ties everything together. - Filtered water (as needed)
Helps thin the dip to your desired consistency. Add slowly to avoid over-thinning.

Directions: How to Make Basil Dip
Follow these simple steps for a smooth and flavorful dip every time:
- Soak the Cashews
Place the cashews in a bowl and cover with water. Let them soak for at least 6 hours, or overnight. Drain and rinse before using. (Quick tip: In a hurry? Soak in hot water for 1 hour instead.) - Prepare the Ingredients
Rinse and dry your fresh herbs. Peel the garlic. - Blend the Dip
In a small food processor, combine the soaked cashews, basil, parsley, lemon juice, olive oil, garlic, and sea salt. Blend until smooth, scraping down the sides as needed. - Adjust the Consistency
If the mixture is too thick, gradually add filtered water—1 tablespoon at a time—until the dip reaches your desired creamy consistency. - Taste and Adjust
Taste and adjust the seasoning, adding more lemon juice or salt if needed. - Serve or Store
Serve immediately with fresh veggies, crackers, or as a sandwich spread. Store leftovers in an airtight container in the fridge for up to 4–5 days.
Tips
- Soak Cashews Properly: Ensure you soak the cashews for 6-8 hours or overnight. This softens them, making blending easier and resulting in a smoother dip.
- Adjust Consistency: If the dip is too thick, gradually add filtered water, one tablespoon at a time, until you reach your desired consistency.
- Serve Fresh: While this dip can be stored in the refrigerator, it's best enjoyed fresh to savor the full brightness of the herbs.
Conclusion
This creamy basil dip is sure to become a seasonal favorite. Its vibrant flavors and creamy texture make it a standout addition to any meal or gathering.

Creamy Basil Parsley Dip
A cooling and creamy basil filled vegan dip perfect for snacking.
Ingredients
- 1 cup/112g raw cashews (soaked in filtered water for 6-8 hours then drained)
- 1 large clove of garlic, peeled
- ½ cup fresh basil leaves (plus extra for garnish)
- ¼ cup fresh flat leaf parsley leaves
- 2 Tablespoons/30ml extra virgin olive oil (plus extra to drizzle on top)
- The juice of one large lemon
- A good pinch of sea salt
- 3 to 4 Tablespoons/ 45-60ml filtered water (plus more if necessary to thin)
- Fresh vegetables to serve
Instructions
- If you have a high speed blender you can blend all of the ingredients (except for the fresh vegetables) together on high until light and fluffy, scraping down the sides as necessary and adding an extra Tablespoon of water if needed to thin the mixture.
- If you are using a food processor pulse the cashews, garlic and herbs together first then add the rest of the ingredients and process until creamy, scraping down the side of the bowl as necessary adding water as necessary to achieve a creamy consistency. (NOTE: A high speed blender will create a lighter and creamier dip than the food processor.)
- Serve drizzled with extra olive oil and basil leaves alongside fresh cut vegetables.
Notes
Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 169Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 59mgCarbohydrates: 11gFiber: 2gSugar: 5gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Ale says
Can you freeze this to save extra for later?
Sylvie says
I wouldn't recommend it since I think the texture would suffer if it were defrosted after being frozen but you can save the leftovers in the fridge for up to 5 days if that helps.
Ordinary Blogger (Rivki Locker) says
Wow, this looks wonderful. I LOVE that green color.
najwa kronfel says
What a beautiful dip, it looks really velvety and the color is gorgeous.
Kate @ Diethood says
You are the goddess of raw food recipes... I love 'em all!! AND I'd like a bucket of this, pronto!
El says
What a great snack dip. It looks sensational!
Nami | Just One Cookbook says
Healthy, beautiful, and looking so delicious! You got all the elements in cooking that make us drool. I'm very curious and I want to taste this cashew cream!