Lemon Cashew Tahini Dip


  • 1 cup raw cashews
  • ¼ cup tahini
  • juice of 1 lemon
  • ¼ tsp sea salt



  1. Put the cashews in a bowl and cover with at least 1 cup of warm water. Let sit until softened 30 mins.
  2. Use a slotted spoon to transfer the soaked cashews to a food processor, making sure to reserve the cashew soaking water. Add the tahini, lemon juice, and salt to the processor and puree the mixture, adding ¼ cup of the cashew water until the dip is the consistency of hummus. 

From Dr. Mark Hyman