Description
A creamy and tangy vegan dill pickle dip perfect for snacking, parties, or as a sandwich spread. Made with simple plant-based ingredients and packed with dill pickle flavor.
Ingredients
Units
Scale
- 1 cup raw cashews (soaked in hot water for 20 minutes)
- 1/2 cup dill pickles, chopped
- 2 tablespoons pickle juice
- 1 tablespoon fresh dill, chopped (or 1 tsp dried dill)
- 1 tablespoon lemon juice
- 1 garlic clove
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt (adjust to taste)
- 2–4 tablespoons water (to adjust consistency)
Instructions
- Soak the raw cashews in hot water for at least 20 minutes, then drain.
- In a high-speed blender or food processor, add soaked cashews, chopped pickles, pickle juice, lemon juice, garlic, dill, onion powder, and salt.
- Blend until smooth and creamy, adding water as needed to reach desired dip consistency.
- Taste and adjust seasoning if necessary.
- Transfer to a bowl and chill in the refrigerator for at least 30 minutes to let flavors meld.
- Serve with chips, veggies, or as a sandwich spread.
Notes
- For a chunkier dip, pulse the mixture lightly or stir in additional chopped pickles after blending.
- Fresh dill enhances the flavor, but dried dill works in a pinch.
- Store in an airtight container in the fridge for up to 5 days.
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