{VEGAN + PALEO + WHOLE30}
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.
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.
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.
Transfer cashew cream mixture to a medium sized bowl and fold in chopped green onions, pickles, and dill.