Description
A creamy, tangy vegan dill pickle dip made with simple plant-based ingredients—perfect as a party appetizer or veggie dip.
Ingredients
Units
Scale
- 1 cup raw cashews (soaked in hot water for 15 minutes)
- 1/2 cup dill pickles (chopped)
- 2 tablespoons pickle juice
- 1 tablespoon fresh dill (chopped)
- 1 tablespoon lemon juice
- 1 clove garlic
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt (or to taste)
- 1/4 cup water (adjust for consistency)
Instructions
- Soak the cashews in hot water for 15 minutes, then drain.
- In a blender or food processor, combine soaked cashews, chopped pickles, pickle juice, lemon juice, garlic, onion powder, salt, and water.
- Blend until smooth and creamy. Add more water a tablespoon at a time if a thinner consistency is desired.
- Stir in chopped fresh dill.
- Taste and adjust seasoning as needed.
- Refrigerate for at least 30 minutes before serving to enhance flavor.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- Serve with veggies, chips, or use as a sandwich spread.
- You can substitute dried dill if fresh dill is unavailable (use 1 tsp dried).
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg