Name: Dairy-Free Dill Pickle Cashew Dip Recipe
Prep time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups raw cashews; 1/2 cup water, plus more to soak cashews; 1/2 teaspoon kosher salt; 2 tablespoons lemon juice; 2 tablespoons coconut aminos; 2 tablespoons nutritional yeast; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/4 cup dill pickle juice; 5 green onions, thinly sliced; 3/4 cup chopped dill pickles, plus more to garnish; 2 tablespoons chopped fresh dill or 1 teaspoon dried dill, plus more to garnish; Salt and pepper to taste

Jump to Recipe· 3.9 from 2 reviews

I absolutely adore sharing this Dairy-Free Dill Pickle Cashew Dip Recipe because it’s a total game changer for anyone who loves that tangy dill pickle goodness but wants to keep things dairy-free and super creamy. This dip hits all the right notes, with a luscious texture that comes from cashews, a bright punch of pickle flavor, and just the perfect blend of herbs and spices. It’s my go-to for potlucks, summer BBQs, and even for sneaking a little snack on movie nights. Once you try this, I bet you’ll find yourself reaching for it all the time!

Why You’ll Love This Dairy-Free Dill Pickle Cashew Dip Recipe

What makes this Dairy-Free Dill Pickle Cashew Dip Recipe so special to me is the incredible balance of flavors and textures. The creamy cashew base replaces traditional dairy with a silky richness that surprises everyone, even my most devoted cheese lovers. The tangy dill pickle juice and chopped pickles add that iconic zesty crunch, while fresh dill and green onions bring a lovely herbaceous pop. It’s like a party in your mouth with every bite, and it’s all naturally plant-based, which feels wonderful to serve to friends and family with dietary restrictions.

Another reason I love this recipe is how easy it is to pull together. Once you soak the cashews, the rest is a breeze — just blend and fold in a few fresh ingredients. I appreciate recipes where the prep is simple but the result feels special and luxurious. This dip is perfect for so many occasions: casual weeknight snacks, festive gatherings, or even a healthy appetizer when you want to impress. Plus, it keeps well in the fridge, so you can make it ahead and relax knowing something delicious is waiting for you.

Ingredients You’ll Need

The image shows an arrangement of small bowls and a white pitcher on a white marbled surface, each holding different ingredients. In the center, a medium-sized bowl is filled with whole cashews, beige and smooth. To the top right, a white bowl contains diced bright green pickles. Above the cashews is a small brown plate with fresh, finely chopped dark green herbs. Next to it, a small bowl with dark brown soy sauce and another small bowl with light green liquid sit nearby. At the bottom right, a small bowl holds chopped green onions, while next to it is a white bowl with a creamy, slightly speckled white liquid. Below the cashews, a small brown bowl contains a blend of white powdered spices, and to the left, a small bowl of yellow powder is visible. A white pitcher filled with clear liquid is placed near the top left corner. The setup is neat and well lit, highlighting the varied colors and textures of the ingredients, photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Dairy-Free Dill Pickle Cashew Dip Recipe are wonderfully simple but each plays such a crucial role in crafting that perfect creamy, tangy, and herby dip. From the soaked cashews that form the luscious base to the fresh dill that sings through every bite, each element is thoughtfully chosen to bring the dip alive.

Raw cashews (1 1/2 cups): Soaked until soft to create the creamy, dairy-free texture that’s key to the dip’s smoothness.
Water (1/2 cup plus more for soaking): Used to blend the cashews to the ideal consistency—silky yet thick enough to hold its shape.
Kosher salt (1/2 teaspoon): Enhances all the flavors, balancing the tang and creaminess beautifully.
Lemon juice (2 tablespoons): Adds a bright, fresh acidity that lifts the dip and complements the pickles.
Coconut aminos (2 tablespoons): A natural, savory umami boost that deepens the overall flavor without overpowering.
Nutritional yeast (2 tablespoons): Brings a subtle cheesy note that rounds out the dip perfectly while keeping it vegan.
Garlic powder (1 teaspoon): Adds a mellow, savory undertone that pairs amazingly with dill.
Onion powder (1 teaspoon): Gives a subtle sweetness and depth that complements the garlic and pickles.
Dill pickle juice (1/4 cup): The star of the show—delivers that unmistakable tangy, dill flavor that everyone adores.
Green onions (5, thinly sliced): Adds freshness and a slight crunch for nice textural contrast.
Chopped dill pickles (3/4 cup): Provides delightful bursts of crispness and vinegar tang throughout the dip.
Fresh dill (2 tablespoons chopped or 1 teaspoon dried): The herbaceous heart of the recipe, lending essential fragrant dill notes.
Salt and pepper to taste: To finish seasoning and adjust the flavor exactly how you like it.

Directions

Step 1: Start by soaking the raw cashews. Place them in a medium heat-proof bowl and cover with just-boiled water. Allow them to soak for at least 30 minutes, or if you have the time, let them soak overnight. This softens the cashews, making them perfect for blending into a silky cream.

Step 2: While the cashews soak, prep the other ingredients. Thinly slice the green onions, chop the dill pickles, and measure out the lemon juice, coconut aminos, nutritional yeast, and spices so everything is ready to go.

Step 3: Drain the soaked cashews and add them to your blender with 1/2 cup of fresh water, kosher salt, lemon juice, coconut aminos, nutritional yeast, garlic powder, onion powder, and dill pickle juice. Blend on high until everything is completely smooth and creamy. If the mixture feels too thick or isn’t blending well, add a splash more water or pickle juice gradually until you get that perfect sour cream-like consistency with no cashew chunks.

Step 4: Transfer the creamy cashew base to a medium bowl and gently fold in the chopped green onions, dill pickles, and fresh dill. The dip may look a bit loose at this point, but don’t worry—it thickens wonderfully as it chills.

Step 5: Cover and refrigerate the dip for at least 30 minutes to let the flavors meld and deepen. If you’re in a hurry, you can place the dip in the freezer and stir it every 5 minutes or so for about 15-25 minutes until chilled and thickened.

Step 6: When ready to serve, garnish your dip with extra chopped dill pickles and fresh dill for a beautiful finishing touch. Then dig in and enjoy!

Servings and Timing

This Dairy-Free Dill Pickle Cashew Dip Recipe yields about 6 to 8 servings, making it perfect for a small party or a big family snack. The prep time, including soaking, is about 35 to 45 minutes; however, soaking cashews overnight can make the process quicker on the day you want to serve it. There is no actual cooking time since this is a blend-and-chill recipe, but you will want to allow at least 30 minutes for chilling to achieve that perfect dip texture. So total time from start to finish ranges from 45 minutes to just over an hour depending on soaking duration.

How to Serve This Dairy-Free Dill Pickle Cashew Dip Recipe

A white bowl filled with a thick, creamy dip that has a pale off-white color with visible small green dill flakes and bits of white onion mixed in. On top, there are small cubes of green pickles scattered in the center with light sprinklings of chopped dill and black pepper. The texture looks smooth but with some chunks spread throughout. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When serving this delicious Dairy-Free Dill Pickle Cashew Dip Recipe, I love pairing it with an assortment of crunchy veggies like celery sticks, carrot rounds, cucumber slices, and bell pepper strips — all the fresh, crisp textures highlight the creamy dip so beautifully. It’s also fantastic served alongside chips, crackers, or toasted pita bread for a more indulgent snack spread.

Presentation-wise, I like to put the dip into a rustic bowl and top it off with extra fresh dill and some pickle slices for color and texture. You can sprinkle a little smoked paprika or black pepper for a sigh of warmth and visual appeal. For drinks, this dip is a star with light, refreshing options: a crisp white wine like Sauvignon Blanc, a cold beer, or even a sparkling water with lemon to keep things light and refreshing.

This dip is wonderfully versatile — it shines as an appetizer at parties, a snack at summer barbecues, or a fun addition to weekday meals when you want a little something special without fuss. I find serving it chilled or at room temperature works best so you get that luscious creamy texture and bright pickle flavor without it feeling heavy or oily. Portion-wise, dollops of 2 to 3 tablespoons per person work great as part of a snack platter.

Variations

One of the things I love about this Dairy-Free Dill Pickle Cashew Dip Recipe is how easy it is to customize to your taste or dietary needs. If you want to switch things up, you can swap the coconut aminos for tamari or low-sodium soy sauce if you’re not doing Whole30, which adds a different umami depth. For a more garlicky kick, add a bit of freshly minced garlic instead of powder. I also like trying fresh lemon zest for an extra bright, citrusy twist.

If you want to keep things gluten-free and paleo (which I do!), this recipe is already perfect without modifications. For vegan friends, it’s naturally fitting, and cashews ensure creamy richness without any animal products. Another fun spin is to blend in a handful of fresh spinach or kale for a pretty green dip with extra nutrients — though it will alter the color, keep that same creamy texture and dill pickle flavor.

For different cooking methods, while this recipe doesn’t need heat, you could warm it gently for a warm dip (just don’t boil) before serving for a creamy, comforting option. Personally, I prefer it chilled, but experimenting with temperature is a fun way to discover your favorite version.

Storage and Reheating

Storing Leftovers

I always store leftover Dairy-Free Dill Pickle Cashew Dip in an airtight container in the refrigerator. Glass containers work best to preserve freshness and avoid any off-flavors. It will keep nicely for up to 4 to 5 days, so you can enjoy it throughout the week without any worry. Just give it a good stir before serving since it may thicken or separate slightly after sitting.

Freezing

This dip can be frozen, but I generally recommend freezing only if you have a large batch. Store it in a freezer-safe, airtight container, leaving some headspace to accommodate slight expansion. It should keep well for up to 2 months. When you’re ready to use it, thaw it overnight in the fridge and then stir it thoroughly. The texture might be a little different — sometimes a bit less creamy — but blending it briefly again can help restore that smooth richness.

Reheating

This dip is best enjoyed cold or at room temperature, so I don’t recommend reheating it as you would a cooked dip. If you want it warm, gently heat it on the stove over low heat just until warmed through, stirring constantly and avoiding boiling. This helps maintain the creamy texture without curdling or becoming grainy. Otherwise, simply let it sit out for 15-20 minutes before serving to take the chill off for a lovely room-temperature experience.

FAQs

Can I use roasted cashews instead of raw cashews?

I recommend sticking to raw cashews for this dip because they soak up water better and blend into a creamier, smoother texture. Roasted cashews can make the dip taste a bit more bitter or oily and won’t achieve the same silky consistency.

What if I don’t have coconut aminos? Can I substitute it?

Absolutely! Coconut aminos add a mild, slightly sweet umami flavor, but you can substitute with tamari, soy sauce, or even a little miso paste mixed with water if you prefer. Just keep in mind tamari and soy sauce are saltier, so adjust salt amounts accordingly.

How long should I soak cashews if I’m short on time?

If you’re pressed for time, soaking cashews in very hot or just boiled water for at least 30 minutes works well. The longer, overnight soak is best for ultimate creaminess, but even half an hour will soften them enough to blend smoothly.

Can I make this dip nut-free?

Since cashews are the creamy base, nut-free versions are trickier, but you could experiment with soaked sunflower seeds or blanched white beans as a substitute. The texture and flavor will change, so I suggest testing small batches to tweak seasonings appropriately.

Is this dip keto-friendly?

The cashews add some carbs, so this dip isn’t strictly keto-friendly, especially if you’re on a very low-carb plan. However, it’s paleo, vegan, and Whole30 compliant, making it fantastic for those dietary lifestyles.

Conclusion

I hope you feel as excited as I am to try this Dairy-Free Dill Pickle Cashew Dip Recipe. It’s one of those recipes that brings so much joy with every creamy, tangy spoonful and is surprisingly easy to make. Whether you’re dipping veggies, spreading it on sandwiches, or serving it at your next gathering, it’s sure to become a favorite. Give it a whirl and enjoy sharing this tasty, dairy-free delight with everyone you love!