Dairy-Free Dill Pickle Cashew Dip Recipe
This Dairy Free Dill Pickle Dip is a creamy, tangy treat perfect for pickle lovers craving a dairy-free option. Made without sour cream or cream cheese, this vegan, paleo, and Whole30-friendly dip uses raw cashews blended with fresh dill, pickles, nutritional yeast, and coconut aminos for depth of flavor. Ideal for snacking, potlucks, or summer barbecues, it offers a luscious texture and bright flavor that’s sure to please any crowd.
- Prep Time: 10 minutes (plus 30 minutes to overnight soaking time)
- Cook Time: 0 minutes
- Total Time: 40 minutes to overnight
- Yield: About 2 cups
- Category: Dip
- Method: Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Cashew Cream 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
- Soak the cashews: Place the raw cashews in a medium heatproof bowl and cover them with just-boiled water. Let them soak for at least 30 minutes or up to overnight. Meanwhile, prepare and measure the remaining ingredients.
- Make the cashew cream base: Drain the soaked cashews and add them to a blender along with 1/2 cup water, kosher salt, lemon juice, coconut aminos, nutritional yeast, garlic powder, onion powder, and dill pickle juice. Blend on high until completely smooth and creamy. If the mixture is too thick, add water or pickle juice a little at a time to help blend. The texture should resemble sour cream with no cashew pieces remaining.
- Add remaining ingredients and chill: Transfer the cashew cream to a medium bowl and gently fold in the chopped green onions, dill pickles, and fresh or dried dill. The dip might seem a bit thin initially but will thicken after chilling. Refrigerate for at least 30 minutes or up to overnight to allow flavors to deepen. For faster chilling, place in the freezer, stirring every 5 minutes for 15-25 minutes.
- Serve and enjoy: Before serving, garnish with additional chopped pickles and dill to enhance both appearance and flavor. Enjoy your creamy, dairy-free dill pickle dip as a snack or alongside your favorite dishes.
Notes
- Soaking cashews overnight yields the creamiest texture but a minimum of 30 minutes is sufficient.
- Adjust thickness by adding more water or pickle juice gradually while blending.
- This dip thickens as it chills, so don’t worry if it looks runny initially.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Perfect paired with fresh veggies, crackers, or as a sandwich spread.
- For a stronger pickle flavor, add extra dill pickle juice or chopped pickles to taste.
