Dairy Free Dill Pickle Dip

{Vegan + Paleo + Whole30} See Full Recipe

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.

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Perfect for snacking, potlucks, and summer bbq’s. Made with raw cashews, coconut aminos, nutritional yeast, dried spices, fresh dill, and plenty of pickles!

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- Raw cashews - Water - Kosher salt - Lemon juice - Coconut aminos - Nutritional yeast - Garlic powder - Onion powder - Dill pickle juice - Green onions

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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.

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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.

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Add remaining ingredients and chill. Transfer cashew cream mixture to a medium sized bowl and fold in chopped green onions, pickles, and dill.

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Serve and enjoy. Garnish with extra chopped pickles and dill before serving and enjoy!

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

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