Dill lovers - this plant-based pickle dip is for you!

Taste Profile: Tangy with fresh dill and tart with lemon. 

The Perfect Pairing: A handful of salty, crinkle-cut chips. 

Dietary Details: Plant-based, dairy-free, gluten-free (not nut free)

Time Commitment: 10 minutes hands-on, 20 minutes passive time. Just boil cashews for 20 minutes and then blend with three other ingredients. That's Dill Pickle Dip, done. 

Make Ahead: Yes, it keeps well in the fridge for 3-4 days, making it a great choice for parties. 

Ingredients

Ingredients for Plant-Based Pickle Dip: Dill, cashews, pickles and juice, lemon juice

I love the simplicity of this dip - it really is all about the dill. But if you want to layer in more flavour, include a clove of fresh garlic when you blend the dip. Alternatively, or in addition to the garlic, drop in a tablespoon or two of nutritional yeast. This will make the dip thicker and add a mild unami/cheesy element. 

  • Cashews: Cashews help make the dip rich and creamy. I've used both roasted salted cashews, and roasted unsalted cashews. I have not tried raw (unroasted) cashews but I think they would work just as well.  
  • Lemon Juice: The lemon juice add brightness.
  • Dill pickles and their liquid: I like adding a couple pickles to the blender, for flavour and a bit of texture. I also use the liquid from the pickle jar to amp up the dill flavour. 
  • Fresh dill: This is an important ingredient. Dried dill won't be the same. 
  • Salt: Depending on whether you use salted or unsalted cashews, you might not need additional salt. 
  • Optional - Garlic: I sometimes I add a clove of garlic for another layer of flavour, but you can leave it out, or add more, whatever suits you! 
  • Optional - Nutritional yeast: Nutritional yeast is a non-active yeast with a savoury, umami flavour. A little bit nutty, a little bit cheesy, nutritional yeast is sold online, at health food stores, and at well-stocked groceries. You can sometimes find it in the bulk food section of the store. 
Close-up view of Pickle Dip topped with pickles and dill

Serving Suggestions

While crinkle chips are a classic pairing with dill pickle dip, it's zesty, herbaceous flavour works well with other foods, too. Here are some serving suggestions:   

  • Pile on a platter alongside crunchy veggies such as carrots, cucumber, and celery
  • Spoon atop baked potatoes in place of butter/margarine or sour cream
  • Use as a dipper for home-made french fries or zucchini sticks 
  • Dollop on Zucchini and Green Pea Fritters or Baked Zucchini Fritters
  • For fish-eaters, pair it with salmon or tuna cakes  


Tips: Making Dairy-free Dips 

If you're new to plant-based eating, you might be wondering how you'll replace ingredients like mayonnaise, sour cream, and cream cheese when making creamy dips. 

The good news is there's more than one way to replace these ingredients. One way is to use commercial products that are formulated to be animal-free. 


Another way, which is the method I use in this recipe, is to replace the items with plant-based food that mimic important properties of the original ingredient.


For example, instead of using cream cheese as the base for this dip, I used cashews. Cashews work as they are similar in fat, carbohydrate, and protein when compared to an equivalent amount of cream cheese. [You can check this out yourself using the Nutrition Comparison Tool on  myfooddata.com

Another way to make dairy-free dips is with the Mother Mix, which is a 4-ingredient DIY. Read more about how you can use it as the base for vegan queso, caramelized onion dip, and spinach dip.

 

Close-up view of Pickle Dip topped with pickles and dill

Related Recipes

Pin for Dill Pickle Dip, with dip on a platter surrounded by sliced cucumbers and potato chips

Recipe Card

Plant-Based Dill Pickle Dip

Prep Time 10 minutes
Cook Time 20 minutes
A dairy-free, mayonnaise-free pickle dip that's rich, creamy and packed with dill.
Servings 8 2 tablespoon servings
Calories 99 kcal
Author Sylvia

Ingredients

  • 1 cup cashews
  • 1/2 cup lemon juice
  • 1/4 cup juice from pickle jar
  • 4 small dill pickles
  • 1 cup fresh dill, loosely packed This is approximately 40 grams.
  • pinch salt

Optionally

  • 1-2 cloves garlic
  • 1-2 tablespoons nutritional yeast

Instructions

  • Put the cashews in a small saucepan and cover with 1-2 inches of water. Bring to a boil, then turn down to a low boil for 20 minutes. Drain the water off.
  • Add the boiled cashews and remaining ingredients to the blender, and blend until smooth. Taste and add salt as needed.

Notes

Do I have to boil the cashews?

The purpose of boiling the cashews is to make them easier to blend. If you have a blender with a strong motor, you might not need to boil the cashews. 

Storage

This dip keeps well in the fridge for 2-4 days. Store in a well-sealed container.

Nutritional Information

Nutritional information is an estimate only and does not include optional garlic and nutritional yeast.

Nutrition

Serving: 2tablespoons | Calories: 99kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 266mg | Potassium: 180mg | Fiber: 1g | Sugar: 2g | Vitamin A: 421IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 1mg

Courses, Cuisines, and Keywords

Course
Appetizer
Cuisine
American
Keywords
Dairy-Free dip
|
dill
|
pickles

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Hello!


We're creating a course: Baby Steps to Plant-Based Eating

Yes, seriously. Trying a plant-based diet can be overwhelming and we'd like to help. 

This course is for you if: 

  • you're curious about plant-based eating, but don't know where to start 
  • you have family or friends who eat plant-based and you'd like to be able to cook for them
  • you've dabbled with plant-based cooking, but would like to expand your repertoire 

Baby Steps to Plant-Based Eating will: 

  • answer your pressing questions
  • cultivate your confidence 
  • arm you with recipes

Want to learn more?  

Join our email list for updates about the course launch. You'll also get priority access to new recipes, and other subscriber privileges.