Why You’ll Love This Recipe

Vegan Dill Pickle Dip is a tangy, creamy, and herb-packed appetizer that’s perfect for pickle lovers. This dairy-free dip delivers the bold flavor of pickles balanced with garlic, onion, and fresh dill, making it ideal for chips, veggies, or sandwiches. Quick to make and irresistibly zesty, it’s a must-have for parties or snacking.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

raw cashewsdill pickles (plus pickle juice)garlic powderonion powderfresh dilllemon juiceunsweetened plant-based yogurt or sour creamsaltwater

directions

Soak the cashews in hot water for 15–20 minutes to soften. Drain before using.

In a high-speed blender or food processor, combine soaked cashews, pickles, pickle juice, lemon juice, garlic powder, onion powder, and salt.

Blend until smooth, scraping down the sides as needed.

Add plant-based yogurt or sour cream and blend again until fully incorporated and creamy.

Stir in chopped fresh dill by hand for texture and flavor.

Taste and adjust seasoning if needed, adding more pickle juice for tang or salt for balance.

Transfer to a serving bowl and chill for at least 30 minutes to allow flavors to meld.

Servings and timing

This recipe yields approximately 1½ cups of dip.Preparation time: 10 minutesSoaking time: 15–20 minutesChilling time: 30 minutesTotal time: 55–60 minutes

Variations

Add chopped pickles for a chunkier texture.

Mix in finely diced red onion or chives for extra flavor.

Use apple cider vinegar in place of lemon juice for a sharper bite.

Add a pinch of cayenne pepper for a spicy twist.

Swap cashews for silken tofu for a nut-free option.

storage/reheating

Store Vegan Dill Pickle Dip in an airtight container in the refrigerator for up to 5 days.Do not freeze, as the texture may change and become gritty.Bring to room temperature before serving for the best consistency.

FAQs

Can I use store-bought vegan sour cream instead of cashews?

Yes, you can substitute cashews and yogurt with about 1 cup of vegan sour cream for a quicker version.

What kind of pickles should I use?

Dill pickles work best—choose ones with a bold, tangy flavor.

Is this dip gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I make it ahead of time?

Absolutely—making it a day in advance enhances the flavor.

Can I make it without a blender?

A food processor will work, but a blender ensures a smoother texture.

How do I thicken the dip?

Blend in more cashews or chill longer to firm up the texture.

Can I serve this warm?

It’s best served chilled, but can be brought to room temperature.

Is this recipe kid-friendly?

Yes, if the child enjoys pickles, the dip is mild and tasty.

Can I add other herbs?

Yes, parsley or chives make great additions.

Can I use lemon juice from a bottle?

Fresh lemon juice is recommended for the best flavor, but bottled works in a pinch.

Conclusion

Vegan Dill Pickle Dip is a flavorful, plant-based option that’s sure to please both vegans and non-vegans alike. Its creamy texture, bold dill flavor, and simple ingredients make it an easy go-to for any gathering. Whether served with crunchy veggies or spread on sandwiches, it’s a tangy twist you’ll want to make again and again.