This creamy cashew dill dip is plant based, blood sugar friendly, and outrageously tasty. It is smooth, tangy, and fresh, the kind of dip that makes you forget you are even eating vegetables. Best of all, it comes together fast with no soaking required.
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Ingredients
- 1 cup raw cashews (unsoaked)
- 1/2 cup water to blend, plus more by the tablespoon as needed
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil (optional for a velvety finish)
- 2 tbsp fresh dill, finely chopped (or 2 tsp dried dill)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp sea salt to taste
- 1/4 tsp black pepper
- Optional: 1 tbsp chopped chives or parsley, 1/4 tsp smoked paprika
Instructions
- Blend cashews, water, lemon juice, apple cider vinegar, olive oil, onion powder, garlic powder, salt, and pepper until smooth and creamy. Use a high speed blender and add extra water by the tablespoon if it is too thick.
- Stir in dill and any optional herbs. Taste and adjust lemon, salt, or dill until it explodes with flavor.
- Chill for 30 minutes to let the flavors bloom and the dip firm slightly, though it is amazing straight from the blender.
Serve With
Try it with cucumber rounds, celery sticks, bell pepper strips, broccoli, or cauliflower florets. It also makes an incredible sandwich spread or wrap filler. Thin with a little water for a light salad drizzle.
Storage
Refrigerate in a sealed container for up to 4 days. If it thickens, stir in a teaspoon of water before serving.
Make it even more delicious
- Add 1 tsp extra dried dill for a stronger punch.
- Grate a small garlic clove into the blender for a sharper bite.
- Whisk in 1 tsp Dijon for depth and brightness.
- Finish with a squeeze of lemon and a pinch of flaky salt just before serving.
Creamy, herby, and tangy, this dip tastes like it belongs at a restaurant, not your blender. You will want to lick the spoon, and your veggies will thank you.