Description
Learn how to transform a classic party dip into a dairy free delight with this recipe for dairy free smoked salmon dip! Made without cream cheese or mayo and SO MUCH FLAVOR, this dip is the perfect appetizer for any gathering – with a creamy texture and an irresistibly bold ingredients that will keep your guests coming back for bite after bite.
Ingredients
Scale
For the dip
- 1 1/2 cups raw cashews (220 grams)
- 1/2 cup water, plus more to soak cashews
- 1/4 cup lemon juice
- 2 tablespoons nutritional yeast
- 1 tablespoon coconut aminos
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 4 ounces smoked salmon, chopped or finely flaked
- 1/4 cup capers, drained
- 3 tablespoons finely minced red onion
- 2 tablespoons chopped fresh dill
To garnish
- Everything bagel seasoning
- Extra fresh dill, capers, and finely minced red onion
Instructions
- Soak the cashews. In a medium-sized heatproof bowl cover cashews with just boiled water. Allow to soak for at least 30 minutes. While cashews are soaking prep and measure the remaining ingredients.
- Make the cashew cream base. Drain cashews thoroughly and add to blender with 1/2 cup water, lemon juice, coconut aminos, nutritional yeast, garlic powder, onion powder, salt and pepper. Blend on high until smooth and creamy. Add more water a tiny bit at a time if the texture is too thick to blend, being careful not to add too much and overly thin the mixture. A blender tamper or a spoon can be used to get things moving. When done, there should be no pieces of cashew remaining and it should be the texture of sour cream.
- Add remaining ingredients and chill. Transfer the cashew cream mixture to a large bowl and add smoked salmon, capers, red onion, and fresh dill. Mix it well with the back of a spoon or a spatula so the salmon flakes down further and incorporates into the cashew cream sauce. When it’s fully mixed the dip should be a pale pink color. Season to taste with salt and pepper. Transfer to the refrigerator to chill for an hour or up to overnight. Dip will thicken and the flavors will deepen once chilled. If you’re in a hurry you can pop it in the freezer to cool faster, taking it out to stir every 5 minutes for 15-25 minutes.
- Garnish and serve. Garnish with extra capers, red onion, dill, and everything bagel seasoning before serving. Enjoy with crackers, chips, and cut veggies, or as a spread for toasted bagels or a sandwich!
Notes
Depending on the freshness of ingredients used, the dip could last up to five days in a sealed container in the refrigerator. But it’s always best to consume the dip within two to three days for the best taste.
- Prep Time: 40 minutes
- Category: Appetizer
- Method: Blender
- Cuisine: American