Description
A creamy, tangy vegan dill pickle dip made with cashews and fresh dill. Perfect for dipping veggies, chips, or spreading on sandwiches.
Ingredients
Units
Scale
- 1 cup raw cashews (soaked for 2-4 hours)
- 1/4 cup dill pickle juice
- 1/2 cup chopped dill pickles
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt (adjust to taste)
- 1/4 cup water (as needed for blending)
Instructions
- Soak raw cashews in water for 2-4 hours or boil for 10 minutes if short on time. Drain.
- In a high-speed blender or food processor, add soaked cashews, dill pickle juice, lemon juice, nutritional yeast, garlic powder, onion powder, and salt.
- Blend until smooth, adding water gradually to reach desired consistency.
- Add chopped dill pickles and fresh dill. Pulse a few times to incorporate but keep a chunky texture.
- Taste and adjust seasoning as needed.
- Refrigerate for at least 30 minutes before serving for best flavor.
Notes
- For a spicier version, add a dash of hot sauce or cayenne pepper.
- This dip thickens in the fridge; stir in a little water or pickle juice to thin if needed.
- Best enjoyed within 3-5 days when stored in an airtight container.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg