Vegan dill pickle dip (Perfect for chips, veggies & burgers)
This creamy vegan party dip is always a crowd-pleaser! It pops with tangy and garlicky flavor. Plus, it has terrific crunch from chopped dill pickles. Serve it with potato chips and/or fresh veggies for dunking. It also makes a terrific "special sauce" to your meatless burger.
Servings: 8 people
Calories: 95kcal
Ingredients
- ½ cup water
- 1 Tablespoon dill pickle brine from jar of pickles
- 1 Tablespoon lemon juice
- 1 Tablespoon apple cider vinegar
- 2 teaspoons tamari
- 1 clove garlic
- 2 teaspoons granulated onion
- 1 teaspoon granulated garlic
- ¼ teaspoon salt
- 1 cup raw cashews*
- 2 Tablespoons finely chopped fresh dill (plus more for optional garnish)
- Heaping ¼ cup chopped dill pickles cut small (plus more for optional garnish)
Instructions
- Put the following into a high-speed blender: water, dill pickle brine, lemon juice, apple cider vinegar, tamari, garlic, granulated onion, granulated garlic, salt, and raw cashews. Blend until creamy, stopping occasionally to scrape down the sides, if necessary. (You'll know it's fully blended when you don't hear crunching sounds.)Don't have a high-speed blender? Your standard blender may need help getting the raw cashews completely smooth. See the workarounds in the notes section below.
- Once the cashew mixture is completely creamy and smooth, stir in fresh dill and chopped pickles. (Don't blend them.)
- Transfer the dip to an airtight container with a lid, and put it in the refrigerator. The dip will set up and thicken as it cools, and the flavors will meld. For best results, try to wait at least 6 hours before serving.
- When you're ready to serve the dip, put it in a small bowl, and garnish with more chopped pickles & fresh dill, if you like.
Notes
*If you don’t have a high-speed blender, you have three options for blending raw cashews in a standard blender.
Pick one of the following:
- Grind the dry, raw cashews first in a clean coffee grinder until they become the texture of flour. (Because of the amount of cashews, you may need to grind in batches.) Then put them into the blender with the other ingredients. (My favorite option!)
- Soak the raw cashews in water overnight and drain before following the recipe.
- Cover the cashews in boiling water and let them soak 10-20 minutes before draining and using.
Nutrition
Calories: 95kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 224mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
