Description
This Vegan Dill Pickle Dip is creamy, tangy, and full of crunchy pickle goodness. Made with simple ingredients, it’s perfect for dipping veggies, chips, or spreading on sandwiches.
Ingredients
Units
Scale
- 1 cup raw cashews (soaked for 4 hours or boiled for 10 minutes)
- 1/3 cup dill pickle juice
- 1/2 cup chopped dill pickles
- 2 tablespoons nutritional yeast
- 1 clove garlic
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 1 tablespoon fresh dill (or 1 teaspoon dried)
- Salt and pepper to taste
- Water as needed for blending
Instructions
- Drain and rinse the soaked or boiled cashews.
- In a high-speed blender or food processor, combine cashews, pickle juice, garlic, lemon juice, nutritional yeast, onion powder, salt, and pepper. Blend until smooth and creamy, adding water a tablespoon at a time if needed for consistency.
- Fold in chopped pickles and fresh dill.
- Taste and adjust seasoning as desired.
- Chill for at least 30 minutes before serving to allow flavors to meld.
- Serve with chips, crackers, or fresh vegetables.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- Use more pickle juice if you prefer a tangier dip.
- Great as a sandwich spread or burger topping too.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg