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Dairy-Free Dill Pickle Cashew Dip Recipe

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3.9 from 2 reviews

Dairy Free Dill Pickle Dip is a creamy, tangy dip perfect for pickle lovers seeking a dairy-free option. Made with soaked raw cashews blended with dill pickle juice, nutritional yeast, and fresh dill, this vegan and paleo-friendly dip offers a rich, sour cream-like texture without any dairy. Ideal for snacking, potlucks, or summer BBQs, it’s packed with savory flavors and a fresh dill punch.

  • Total Time: 45 minutes
  • Yield: 6–8 servings

Ingredients

Cashew Base

  • 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

Mix-ins and Garnish

  • 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

Instructions

  1. Soak the cashews. Place the raw cashews in a medium heat-proof bowl and cover with just boiled water. Let them soak for at least 30 minutes or up to overnight to soften, preparing them for blending. Meanwhile, prep and measure the remaining ingredients.
  2. Make the cashew cream base. Drain the soaked cashews and add them to a blender along with 1/2 cup fresh water, kosher salt, lemon juice, coconut aminos, nutritional yeast, garlic powder, onion powder, and dill pickle juice. Blend at high speed until the mixture is completely smooth and creamy, resembling sour cream. Add a little more water or pickle juice as needed to achieve a smooth, spreadable consistency without any cashew pieces.
  3. Add remaining ingredients and chill. Transfer the cashew cream to a medium bowl and gently fold in the thinly sliced green onions, chopped dill pickles, and fresh or dried dill. If the mixture seems a bit thin initially, don’t worry—it will thicken as it chills. Cover and refrigerate for at least 30 minutes or overnight for flavors to deepen. For faster chilling, place in the freezer and stir every 5 minutes for about 15-25 minutes.
  4. Serve and enjoy. Before serving, garnish the dip with extra chopped dill pickles and fresh dill. Serve chilled with your favorite chips or veggies and enjoy this flavorful, creamy dairy-free dip.

Notes

  • Soaking cashews overnight will yield the creamiest texture but 30 minutes is sufficient if short on time.
  • Adjust the amount of dill pickle juice to taste for more tanginess.
  • This dip thickens as it chills, so if initially thin, give it time in the fridge.
  • Use fresh dill if possible for the best flavor; dried dill works in a pinch.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Author: Olivia
  • Prep Time: 35 minutes
  • Cook Time: 0 minutes
  • Category: Dip
  • Method: Blending
  • Cuisine: American
  • Diet: Vegan

Find it online: https://iamstarved.com/dairy-free-dill-pickle-cashew-dip-recipe/