Plant-Based Dill Pickle Dip
A dairy-free, mayonnaise-free pickle dip that's rich, creamy and packed with dill.
Servings 2 tablespoon servings
Calories 99 kcal
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