Description
Dairy free dill pickle dip is a super creamy version of every pickle lovers dream dip! Made without sour cream, cream cheese, or any dairy at all. Perfect for snacking, potlucks, and summer bbq’s. Made with raw cashews, coconut aminos, nutritional yeast, dried spices, fresh dill, and plenty of pickles! Dairy free, vegan, paleo, and Whole30 compatible.
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
Instructions
- Soak the cashews. In a medium sized heat proof bowl cover raw cashews with just boiled water. Allow to soak at least 30 minutes or up to overnight. While cashews are soaking prep and measure remaining ingredients.
- Make the cashew cream base. Drain cashews and add to blender with kosher salt, lemon juice, coconut aminos, nutritional yeast, garlic powder, onion powder, and dill pickle juice. Blend on high until smooth and creamy. Add more water or pickle juice a tiny bit at a time if the texture is too thick to blend. When done, there should be no pieces of cashews remaining and it should be the texture of sour cream.
- Add remaining ingredients and chill. Transfer cashew cream mixture to a medium sized bowl and fold in chopped green onions, pickles, and dill. If the dip seems thin at first, don’t worry, it will thicken when chilled. Transfer to the refrigerator to chill for 30 minutes or up to overnight. The flavors will deepen as the dip sits. If you’re in a hurry you can stick it in the freezer to chill faster. Take it out to stir every 5 minutes or so for 15-25 minutes.
- Serve and enjoy. Garnish with extra chopped pickles and dill before serving and enjoy!
Notes
See the section above labeled “Ingredients and Substitutions” for some substitution suggestions.
This dip should last up to a week (7 days) in the refrigerator in a covered container. If you don’t think it will all be eaten by then you can freeze it until your ready to enjoy again!
Coconut aminos can be substituted with gluten free soy sauce or vegan Worcestershire sauce – however both of those are not considered Whole30 compatible.
To keep this dip Whole30 compatible make sure you serve it with fresh cut veggies or with another Whole30 dipping option, since chips are not included in the program.
Nutrition information is for 6 servings, without any added chips or veggies for dippings.
- Prep Time: 30 minutes
- Category: Snack
- Method: Blender
- Cuisine: American