Cashew Cream Dill Dip with Dried Fruit & Veggie Chips

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Okay so I found the best thing ever! Dill cashew cream at my local health food store, but it’s expensive so I figured why not make it myself  with vegetable chips? These chips were made in my dehydrator and are perfect to add to a platter to take to a party with this dip or any other dip  that takes your fancy. You can get into the Christmas theme and make all the vegetables on the platter green and red such as red peppers, green peppers, cucumber, celery, broccoli, beet chips and tomato wedges. You can also have fresh fruit with a sweet cashew cream. The options of healthy eating are endless, so have fun with it.

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  • Any fruit or vegetable of your choice sliced fresh or dehydrated
  • On this platter I had – zucchini, broccoli, tomato, pineapple and apple
  • I would also recommend carrot, celery, cucumber and peppers

Dill Cashew Cream:

  • 1 cup (150 g) cashews, soaked for 2 hours and rinsed
  • 1/2 cup (125 ml) water, add more if needed
  • 2 tbsp fresh dill (or 2 tsp dried)
  • 2 tbsp fresh chives (2 tsp dried)
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • 1 fresh garlic clove, crushed
  • sea salt and pepper, to taste




  1. Wash and chop vegetables and fruit.
  2. For the dried platter, I added cinnamon to the apples and chili powder to the zucchini and pineapple for extra flavor. (I always remember travelling through Thailand and enjoying chili powder on fresh fruit sticks).
  3. I dehydrated my produce for 8 hours at 110F (45C).
  4. Blend dill cashew cream ingredients in a high power blender until smooth.
  5. Enjoy with your fresh or dried chopped vegetables and fruit.



  • Cashews – macadamias, blanched almonds
  • Dill – basil, oregano, thyme
  • Chives – onion, scallions (shallots)
  • Olive oil – avocado oil, flaxseed or hemp seed oil
  • Lemon – lime

Prep time: 15 minutes (for cream only)

Cook time: 0 minutes

Total time: 15 minutes

Servings: 6 - 8

  • Nutrition per serving:
  • Calories110
  • Fat10g
  • Saturated Fat1.5g
  • Cholesterol0mg
  • Sodium40mg
  • Carbohydrates4g
  • Fiber1g
  • Sugars1g
  • Protein 3g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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