Spicy & Creamy Sonora Dip {Gluten Free-Vegan-Healthy}

Creamy Spicy Tomato Dip1

This creamy and spicy dip is so flavorful and pairs perfectly with tortilla chips, fresh veggies, and crackers. Not only does it taste amazing, but it is healthy, vegan, dairy free and gluten free!

I love dips! There is something so fun and rewarding about dipping your favorite dip receptacles into a giant bowl of something really devine! Some of my favorite dips include spinach artichoke (recipe HERE-skinny version!), crab, creamy corn, cheesy salsa and bean, 7-layer, and I better stop there because I could go on! What’s your favorite?

I am also a double dipper at home, as I believe that the veggie sticks and chips are basically utensils to deliver the most amount of dip possible 🙂 Don’t worry I do not double dip at parties or anywhere I am sharing it with other, but in my own home, and when I am sharing with my hubby, double dipping is fair game and I take full advantage!

Creamy Spicy Tomato Dip4

This thick, creamy, and satisfying dip actually doesn’t contain any dairy products, and is vegan and gluten free, and it tastes sinfully delicious! It is super easy and quick to make as well!

Creamy Spicy Tomato Dip Collage


Spicy & Creamy Sonora Dip{Gluten Free-Vegan-Healthy}

Spicy and Creamy Sonora Dip- gluten free, vegan and healthy!

  • ¾ cup raw cashews
  • 1 can diced tomatoes
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon of garlic powder
  • ½ teaspoon of smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons of chilis in adobo
  • optional for extra cheesy flavor: 2-3 tablespoons of nutritional yeast
  1. Blend (on fastest speed) the cashews and canned diced tomatoes (and juice/ do not drain) until smooth and creamy.
  2. Add the rest of the ingredients and blend until evenly mixed.
  3. Serve with veggies, chips or crackers.



  1. This looks so beautiful! I’m a sucker for anything with smoked paprika. Seriously, I want to put it on EVERYTHING. I will definitely be trying this! Pinned 🙂

      1. Thanks! I made it this weekend, and somehow it turned out WAY too hot! I think I put in too many peppers, so I added more cashews and added 1/2 a can of garbanzo beans…I didn’t know what nutritional yeast was, so I didn’t add it. Great flavor! We ate it with cut up fresh vegetables.Everyone loved it!!

  2. Hi Kelley,

    I love this Spicy Creamy Sonora Dip here.

    I would love to feature it in our website, Greenthickies.com. I will not be posting the actual recipe, but will only use one image form the post and a small quote and link directly back to the original post in your site.

    Will that be all right?

    Thanks a lot :),


  3. Hi Kelley – I’m excited to try your recipe but was wondering about the cashews as you don’t say to soak them overnight and I often see that in recipes. Do they need to be soaked or do they blend easily as they are? Thank you!

    1. Hi Eden,
      I quick soak them by placing them in a bowl with very hot water for 15 minutes. (I heat the way eruption in the tea kettle until boiling then pour it over the cashews and let them soak). Alternatively you can soak them overnight. Rinse them after they soak either way and you are good to go. 🙂 K

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