I used to be a recipe addict. I would tear countless recipes from magazines and hold on to them for years in the hope that one day I’d make a delicious item that would become a family favorite forever. Alas, I’ve grown up a bit since then, and I hate clutter. So I don’t tear out recipes anymore. However, I always encourage folks to adapt recipes (even mine) to fit their own needs and tastes. Just because the flavors work for my family doesn’t mean that they’re perfect for yours, so play! That said, I was cleaning out an old desk drawer and ran across a dip recipe that contained lime and coconut milk. Those two were all I could salvage from the unhealthy ingredients list, but I was inspired to come up with this little creation that my kids love for dipping veggies.
1 cup (240 ml) roasted, salted cashews
¼ cup coconut milk
2 TBSP (30 ml) lime juice
1 TBSP (15 ml) coconut aminos
2 tsp (10 ml) minced shallot
Pinch of sea salt
Freshly ground black pepper to taste
Makes 11/2 cups (480 ml)
Place all the ingredients in a food processor, and purée until smooth. For a thinner dip, add a few additional tablespoons of coconut milk, one at a time, while blending to get the consistency you like.
Store the hummus in an airtight container in the refrigerator until ready to use.
Dip your favorite veggies, such as carrot sticks, celery sticks, or jicama spears.
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Cashew Lime Hummus is the bright, creamy dip that happens to be completely bean-free and nut-powered. Roasted salted cashews purée silky with coconut milk, lime juice, coconut aminos, and shallot into a zesty dip that's brilliant with any vegetable you can think to dunk.
Pro Tips
- Use roasted, salted cashews — the roasting builds the deep, toasty flavour this dip depends on, and the salt seasons it right through.
- Purée the mixture in a food processor until it's completely smooth, scraping down the sides as you go; cashew cream rewards patience with a truly silky result.
- Loosen with extra coconut milk one tablespoon at a time — the dip thickens in the fridge, so aim slightly thinner than you want the finished texture.
- The coconut aminos add a gentle umami-salty backbone that mimics the savouriness of traditional hummus without any soy or tahini.
- Fresh lime juice, not bottled, is essential — its sharp, fragrant acidity is what keeps this dip tasting bright rather than heavy.
Frequently Asked Questions
Is cashew hummus paleo?
Yes — it replaces chickpeas and tahini with cashews and coconut milk, and the flavour is built on lime, coconut aminos, and shallot. No legumes or dairy.
How long does it keep?
Store it in an airtight container in the fridge for up to 5 days. Stir before serving and loosen with a little coconut milk if it has thickened.
What should I dip in it?
Carrot sticks, celery, and jicama spears are the recipe's favourites. It also makes a great sauce for grilled chicken or a spread for lettuce wraps.
Can I make it thinner for a sauce?
Absolutely — add coconut milk a tablespoon at a time until you reach a drizzle consistency. It's lovely spooned over roasted vegetables or grilled fish.
Recipe Card
Ingredients
Method
- Place all the ingredients in a food processor, and purée until smooth. For a thinner dip, add a few additional tablespoons of coconut milk, one at a time, while blending to get the consistency you like. Store the hummus in an airtight container in the refrigerator until ready to use.
- Dip your favorite veggies, such as carrot sticks, celery sticks, or jicama spears.
