Dairy Free Dill Pickle Dip


This dairy free dill pickle dip is a delicious version of every pickle lovers dream dip! No sour cream, cream cheese, or dairy needed for a super creamy texture.

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.

– Raw cashews – Water – Kosher salt – Lemon juice


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.

Drain cashews and add to blender with kosher salt, lemon juice, coconut aminos, nutritional yeast, garlic powder, onion powder, and dill pickle juice.

Make the cashew cream base

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.

Give this recipe a try! Tap the link for the full recipe details.