Description
A creamy, tangy, and flavorful vegan dill pickle dip that’s perfect as a party appetizer or a snack with veggies or chips.
Ingredients
Units
Scale
- 1 cup raw cashews (soaked for 2-4 hours)
- 1/2 cup dill pickles (chopped)
- 1/4 cup pickle juice
- 2 tablespoons fresh dill (chopped)
- 1 tablespoon lemon juice
- 1 garlic clove
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt (or to taste)
- 2 tablespoons vegan mayonnaise (optional for extra creaminess)
- 2–4 tablespoons water (as needed for consistency)
Instructions
- Drain the soaked cashews and add them to a high-speed blender or food processor.
- Add the chopped pickles, pickle juice, dill, lemon juice, garlic, onion powder, salt, and vegan mayonnaise (if using).
- Blend until smooth, scraping down the sides as needed.
- Add water one tablespoon at a time until the desired dip consistency is reached.
- Taste and adjust seasoning if necessary.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For a chunkier dip, pulse instead of fully blending.
- Use store-bought or homemade dill pickles for best flavor.
- This dip keeps in the fridge for up to 5 days in an airtight container.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg