Cashew Free Dairy Free Creamy White Bean Herb Dip
Creamy, herby, and packed with plant-based protein, this white bean dip is the kind of thing you'll want to keep stocked in your fridge at all times. Cannellini beans blended with fresh parsley, chives, thyme, and a bright hit of lemon juice create a dip that tastes far more luxurious than its short ingredient list suggests. A drizzle of good olive oil on top and a scatter of fresh herbs makes it look like something you'd order at a restaurant. Store-bought dips and spreads can be a minefield when you're avoiding tree nuts, since cashews have become a go-to base for creamy dairy-free products — this one skips all of that entirely and relies on wholesome beans and olive oil for its silky texture. The food processor does the heavy lifting, and a little water added gradually is all it takes to get that perfectly smooth, spreadable consistency. It keeps well in the fridge for up to four days, so you can make a batch ahead and have something satisfying ready for snacking, spreading, or entertaining all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- ¼ cup fresh parsley leaves, loosely packed
- 2 tbsp fresh chives, roughly chopped
- 1 tbsp fresh thyme leaves
- ½ tsp ground cumin
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2–3 tbsp water, as needed
- pinch of red pepper flakes (optional)
For serving
- extra-virgin olive oil, for drizzling (optional)
- fresh parsley or chives, for garnish (optional)
Instructions
- 1
Add the cannellini beans, olive oil, lemon juice, garlic, parsley, chives, thyme, cumin, salt, and black pepper to a food processor.
- 2
Process for about 30 seconds, scraping down the sides with a rubber spatula, until the mixture begins to come together.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!