This 5 ingredient cashew beet dip is here to rock your snack loving world in the most delicious way. Besides being such a pretty shade of pink it’s also full of wholesome ingredients like beets, cashews, garlic, red wine vinegar and salt. THAT’S IT! Super easy and very tasty. Paleo, vegan, whole30, dairy free, and gluten free.

Bright red cashew beet dip in a shallow bowl topped with nuts, seeds, and some fresh herbs.

The best tasting beet dip

This recipe falls decidedly into my favorite category of recipes – SNACKS!

I almost started this post with “snacks are made for summer time eating”. But then I backspaced my way out of that one real quick because I honestly don’t think there’s a time of year where a good snack doesn’t have a place at the table.

Don’t ya think?

You guys on team snacks, too? Then you’ve gotta get in on this one. It will take your dip game to a whole new level!

It was one of those accidental recipes (those are my favorite!) that just sort of happened when I had an extra batch of cashew cream in the fridge that I didn’t use up when making this paleo gravy.

In search of a yummy snack we added it and some roasted beets to the food processor and this 5 ingredient cashew beet snack dip was born.

It’s has a similar texture and flavor as hummus but is made without any beans!

Why you’ll love this dip

It is:

Super vibrant
Bursting with flavor
Sweet and savory
Fresh
Luscious and creamy
Whole30 / paleo friendly (made without beans!)
Nutrient dense
Perfect for parties
So delicious!

Bright red cashew beet dip in a shallow bowl topped with nuts, seeds, and some fresh herbs with a hand dipping a cracker into the creamy dip.

Ingredients for cashew beet dip in various ceramics on a light pink background.

Ingredients and substitutions

I know what you’re probably thinking.

This dip looks half stunning and half super intense (because BEETS) but I promise you with every snack loving bone in my body that all the flavors work together in perfect harmony to create something above and beyond what they ever could be on their own.

And that’s some straight up classic kitchen magic right there.

So often store bought creamy dips are made with lots of dairy, binders, preservatives, fillers and who-knows-what-else.

But why should you miss out on all the snacking/dipping fun just because you don’t want all that ish in your life?

This dip is here to save the day because it’s made with only the good stuff.

Also only 5 INGREDIENTS (plus a little water – but that’s a freebie, right?).

And so SO easy!

Which I think should be a pre-requisite for all snacks. Because when you’re in the mood for a snack, faster is always better.

Here’s what you need

Raw cashews – The raw cashews are what makes this dip so creamy. Before you blend them with the beets and other ingredients you’ll want to let them soak for at least 30 minutes or up to overnight until they’re plump and soft.
Cooked beets – Steamed or roasted are my two favorite ways to cook them.
Garlic – One or two cloves of garlic adds the perfect amount of zip, depending on how garlicky you want your dip to be.
Vinegar – Red wine vinegar or white wine vinegar are my person preference. You could also substitute with champagne vinegar or apple cider vinegar.
Kosher salt – To taste.

How to make cashew beet dip: Soaking cashews in water.

How to make cashew beet dip: Beets in a steamer basket.

Close up shot of the creamy texture of cashew beet dip.

How to make cashew beet dip

Once your cashews are soaked and beets are steamed this dip comes together in less than 5 minutes. BOOM! Bright pink magic.

Here’s the step-by-step

Soak cashews. Add raw cashews to a heat proof bowl and cover with hot water. Allow to soak for at least 30 minutes while you prep and cook the beets.
Steam beets. Peel beets and cut into quarters. Steam until tender when pierced with a knife – about 20-25 minutes depending on size. Remove from the steaming basket and set aside to cool slightly.
Make the dip. Drain soaked cashews and add to food processor or blender container with steamed beets and remaining ingredients – both a food processor and blender will work but a high speed blender will make a creamier dip. Process on high until smooth and no large pieces remain, stopping to scrape down the sides as needed. Add a tiny bit more water to thin if the dip isn’t processing smoothly.
Season and serve. Taste and season with more salt or vinegar if desired. Top with some olive oil, nuts, seeds, and fresh herbs if desired and serve with cut veggies or crackers. Enjoy!

That’s all there is to it! Easy as can be and destined for your next snacking spread, because dip this good deserves to be shared.

How long will it last in the refrigerator?

This dip should keep in the refrigerator for 4-5 days in a sealed container.

Can you freeze beet dip?

Yes! Absolutely. If you find you have extra in your fridge that won’t be enjoyed before it goes bad it can easily be frozen. It may need to be blended back together if it separates, though usually a brisk stir with a spoon will do the trick.

Serving suggestions

This easy dip is the perfect recipe to serve for a snack any day of the week, but is also impressive enough for parties, get togethers, BBQ’s, and potlucks.

It’s delicious with chips, crackers, and fresh cut veggies!

And would be the perfect accompaniment to a fresh and vibrant Mediterranean spread.

Love this beet dip? Try these other yummy dip recipes!

Dairy Free Spinach Artichoke Dip
Dairy Free Dill Pickle Dip
Dairy Free French Onion Dip
Sweet Potato Hummus
Dairy Free Queso Fundido with Ground Beef
Fast and Easy Romesco Sauce
Vegan Cheese Sauce
Avocado Herb Green Sauce
Dairy Free Roasted Red Pepper Tahini Dip

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Thank you for sharing your kitchen with NK! We’re so grateful you’re here.