Vegan Classic Dill Dip
Elevate your appetizer game with this creamy Vegan Classic Dill Dip, a wholesome twist on the beloved party staple. Perfectly rich and tangy, this dairy-free dip features a velvety base made from blended raw cashews and non-dairy yogurt, infused with zesty lemon juice, apple cider vinegar, and a pop of umami from nutritional yeast. Fresh dill and finely chopped dill pickle lend bold, herbaceous flavor, while garlic and onion powders add a savory depth. Ready in just 10 minutes of prep, this quick and easy dip pairs beautifully with crisp vegetable platters, warm pita bread, or crunchy chips. Ideal for entertaining or as a snack, this vegan dill dip is a crowd-pleaser that’s equally nourishing and delicious.
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 0.5 cup Water
- 2 tablespoons Lemon juice
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Fresh dill, chopped
- 1 Dill pickle, finely chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Nutritional yeast
- 0.5 cup Non-dairy yogurt (plain)
Instructions
Start by soaking the raw cashews in hot water for at least 10 minutes. This will soften them, ensuring a smooth texture for the dip.
Drain the soaked cashews and place them in a high-speed blender or food processor.
Add the water, lemon juice, apple cider vinegar, and nutritional yeast to the blender with the cashews.
Blend the mixture on high speed until smooth and creamy. You may need to stop and scrape down the sides of the blender to ensure everything is well incorporated.
Once smooth, transfer the cashew cream to a medium-sized mixing bowl.
Add the fresh dill, chopped dill pickle, garlic powder, onion powder, salt, black pepper, and non-dairy yogurt to the cashew cream.
Stir the ingredients together until fully combined. Taste the dip and adjust seasoning if necessary.
Chill the dip in the refrigerator for at least 30 minutes to develop flavor and set the texture.
Serve the Vegan Classic Dill Dip with your choice of raw vegetables, pita bread, or chips. Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 14.0 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 270 mg | 21% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1282 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
