Charred Scallion and Cashew Cream Dip

Name: Charred Scallion and Cashew Cream Dip
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 8 servings
Cuisine: Asian-American
Ingredients: 1½ cups (180 g) raw cashews, unsalted, soaked in hot water for 2 hours (or 30 minutes in very hot water), then drained; ½ cup (120 ml) water; 1¼ pounds (565 g) scallions (green onions), white and light green parts separated, dark green tops reserved for garnish; 1 tablespoon (12 g) fresh ginger, peeled, finely minced; 1½ tablespoon (22 ml) soy sauce; 1 teaspoon (5 ml) rice vinegar; ½ teaspoon (2½ ml) toasted sesame oil; to taste kosher salt; to taste white pepper

From the MyKitchenBank Kitchen

A silky, umami-rich dip that balances smoky charred scallions with creamy cashew base and the warm bite of fresh ginger and soy sauce. The scallions are charred until their white and light green parts turn deep golden-brown, concentrating their savory sweetness, then blended with soaked cashews, ginger, and a touch of soy sauce for depth. Serve with vegetables, crackers, or as a condiment alongside grilled meats.

Prep: 15 min
Cook: 8 min
Wait: 2 hr
Total: 2 hr 23 min
Makes: About 1¾ cups (420 ml)

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Steps

Before you start

Soak cashews in hot water for 2 hours (or hot water for 30 minutes minimum)
Have a charred skillet or grill pan ready
Measure out all ingredients before you begin

1
Soak and drain cashews
- Place raw cashews in a bowl and cover with hot water.
- Let soak for 2 hours at room temperature, or for a quicker method, use water just off the boil and soak for at least 30 minutes.
- The cashews should soften and become creamy when blended.
- Drain in a fine-mesh strainer and set aside.
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Ready when: Cashews are softened when easily pierced with a fork
Tip: Don't skip the soaking—it's essential for a silky texture. If using very hot water, 30 minutes is the minimum.
2
Prep the scallions
- While cashews soak, trim the scallions.
- Cut off the dark green tops and set aside for garnish.
- Separate the white and light green parts (approximately 3 inches / 7.5 cm from the root end).
- Keep these white and light green pieces whole or cut into 3-inch (7.5 cm) lengths for even charring.
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Tip: Use the darker green parts for garnish—they'll add freshness and color to the finished dip.
3
Char the scallions
- Heat a 12-inch (30 cm) cast-iron skillet or grill pan over medium-high heat for 2 minutes until very hot.
- Add the white and light green scallion pieces (no oil needed—they have natural moisture).
- Let them sit undisturbed for 2–3 minutes until the bottoms turn deep golden-brown and begin to char at the edges.
- Stir and cook the other sides for another 2–3 minutes until all surfaces are caramelized and the white parts are soft.
- The scallions should smell intensely savory and sweet.
- Transfer to a plate to cool slightly, about 2 minutes.
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Ready when: Scallion pieces are deep golden-brown on all sides with black charred spots, and white parts are soft when pierced
Tip: Don't move the scallions too much—let them sit so they develop a good char. This caramelization is where the depth of flavor comes from.
4
Blend the base
- In a high-speed blender or food processor, combine the drained cashews and ½ cup (120 ml) water.
- Blend on high speed for 1–2 minutes until the mixture is completely smooth and creamy, with no grittiness.
- You may need to stop and scrape down the sides once.
- If the mixture is too thick to blend, add a tablespoon more water at a time until it reaches a thick, pourable consistency.
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Ready when: Mixture is completely smooth, creamy, and free of any grainy texture
Tip: If your blender is not high-speed, you may need slightly more water and extra blending time. A food processor will require more water for a smooth texture.
5
Add charred scallions and aromatics
- Add the cooled charred scallion pieces, minced fresh ginger (1 tablespoon / 12 g), soy sauce (1½ tablespoons / 22 ml), rice vinegar (1 teaspoon / 5 ml), and toasted sesame oil (½ teaspoon / 2.5 ml) to the cashew cream.
- Blend on medium-high speed for 30–45 seconds until the scallions are completely broken down and the dip is smooth and uniform.
- Taste and adjust seasoning with a pinch of kosher salt and white pepper as needed.
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Ready when: Dip is completely smooth and uniform in color with no visible scallion pieces
Tip: Don't overblend or the dip may become slightly warm and thin. Stop as soon as everything is combined and smooth.
6
Transfer and finish
- Transfer the dip to a serving bowl.
- Finely chop the reserved dark green scallion tops and sprinkle over the top as garnish.
- Taste once more and adjust salt and white pepper to your preference.
- Serve at room temperature or slightly chilled with vegetable crudités, crackers, crispy wonton chips, or alongside grilled meats.
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Tip: The dip will thicken slightly as it cools. If it's too thick for dipping, stir in a tablespoon of water to loosen it.

Good to know

Tips

The charring of the scallions is crucial—it transforms their flavor from sharp and raw to deep and caramelized. Don't skip this step.
Soaking cashews is non-negotiable for silky texture. Hot water shortens the time but room-temperature soaking overnight yields the creamiest result.
Serve the dip with a variety of crudités: cucumber spears, bell pepper strips, snap peas, radishes, or blanched broccoli and cauliflower.
For extra umami depth, try stirring in a teaspoon of miso paste or a few drops of mushroom-based seasoning just before serving.

Make ahead

Prepare the dip up to 2 days ahead. Store covered in the refrigerator, then let it come to room temperature for 15 minutes before serving, or serve chilled. The flavor deepens slightly after a few hours.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 2 months. Thaw overnight in the refrigerator and stir well before serving; the texture may be slightly thinner after freezing, so adjust with water if needed.

Substitutions

raw cashews, unsalted → blanched almonds or raw sunflower seeds (in equal weight). Use the same soaking time and method. The flavor will be slightly lighter and less buttery, but still creamy.
soy sauce → tamari or coconut aminos (1 tablespoon / 15 ml). For a gluten-free version, use tamari. Coconut aminos will be slightly lighter and sweeter.
fresh ginger, peeled → ½ teaspoon ground ginger. Ground ginger is more intense, so use half the amount. The dip will lack the fresh bite of fresh ginger.
toasted sesame oil → neutral oil such as grapeseed or vegetable oil (omit the sesame oil and add a pinch of salt). You'll lose the toasted sesame flavor, but the dip will still be creamy. Add a small pinch of salt to compensate.