The Raw Glow Blog

Raw Food Cashew Dip – with Spinach and Kalamata Olives

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At the farmer’s market the other day I noticed that the local hummus booth was selling a mixture of crumbled feta cheese drizzled with olive oil and fresh herbs. It inspired me to make a Mediterranean inspired raw food cashew dip with spinach, fresh oregano, and kalamata olives. This raw food dip is completely vegan and contains no feta cheese, just soaked cashews, but it tastes so good you won’t miss the cheese. Spread the raw food dip on veggies, raw crackers, or pita chips. Delicious!

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raw cashew dip

Raw Food Cashew Dip – with Spinach and Kalamata Olives

1 and ½ cups soaked cashews (soaked for at least 6 hours)
1 cup baby spinach
4 tablespoons fresh lemon juice
4 tablespoons water
3 tablespoons chopped kalamata olives (about 10-12 olives)
2 teaspoons chopped fresh oregano
2 teaspoons extra virgin olive oil
1 small clove garlic, chopped
1 teaspoon sea salt
1/8 teaspoon cracked black pepper or to taste

Rinse the soaked cashews and put them in your food processor with the S-blade and add the chopped garlic, water, lemon juice, olive oil, salt, and pepper. Process on high speed, stopping a few times to scrape down the sides. When you get a smooth consistency add in the oregano, spinach, and chopped olives and pulse a few times. Transfer to a serving bowl. Will keep in the refrigerator for a few days. Enjoy!

raw food dip


  • In the picture above I served the dip with raw kohlrabi slices, but you could use any vegetable such as cucumber, bell pepper, carrot, or jicama.
  • I like to get my raw cashews from here.

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