You are going to love this vegan dill pickle dip recipe. This healthy dip is so smooth and creamy and it has the most amazing flavour. It's also dairy-free, gluten-free and sugar free.
If you are a fan of vegan snacks and dips like my vegan popcorn recipe and vegan carrot dip then you are going to love the delicious dip recipe I am sharing with you today!
Table of Contents
Why you will love this dip:
- The flavour! This dip is incredibly good. A little tangy, and a little sweet, with hints of dill.
- It's so quick and easy to make and is ready in less than 10 minutes.
- This cashew dill pickle dip is made without cream cheese, without mayonnaise and without sour cream.
- It uses dill pickle juice so it helps reduce your food waste and cut down on grocery costs.
- This healthy dip is not only vegan but it's also gluten-free, dairy-free, vegetarian, paleo, sugar free, and Whole30 compliant - just like my vegan caesar salad dressing.
If you love dill pickle recipes you will also love my dill pickle juice salad dressing.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Dill pickles - you can use any brand of dill pickles that you prefer to make this dip.
- Pickle juice or pickle brine - don't throw out the dill pickle juice from your jar of pickles. You are going to use it to help add even more tangy flavour to this dip and help make it even more smooth and creamy.
- Cashews - when blended, raw cashews give this dip the most delicious, rich and creamy taste and texture. If you can't have cashews I would use either sunflower seeds or pine nuts instead. Be sure to use raw cashews rather than roasted cashews.
- Coconut milk - it might sound a little strange to add coconut milk to a dill dip but just trust me, it adds a bit of sweetness to help contrast the tang of the pickles. You can use either full fat or light coconut milk for this dip recipe.
- Avocado oil - to help make this dip so smooth and creamy. You could swap this for olive oil.
- Fresh dill - also known as dill weed. This is used to add even more delicious dill flavour to this vegan dip.
- Spices - garlic powder, onion powder, ground black pepper and sea salt are the only seasonings you need to make this homemade dip and give it the best flavour.
Recipe variations and add ins:
- If you don't have fresh dill you can use dried dill instead.
- If you forgot to save the pickle juice from your jar you can use apple cider vinegar instead.
- If you like a thinner dip, add 1-2 more tablespoon of oil to the recipe.
How to make vegan dill pickle dip:
- Step 1: First, place all of the ingredients into your food processor or high speed blender.
- Step 2: Then blend everything well until the dip is the texture you prefer. For a smoother dip, blend for longer, for a chunkier dip blend for less time.
Serving ideas:
This dip can be served in so many ways. I love topping it with a few more chopped pickles before serving to give it even more texture. It can be paired with potato chips, crackers, pita bread, or fresh vegetables such as carrot sticks, bell peppers, celery sticks, cucumber slices, or snow peas. You can also use this dip as a spread to top sandwiches, burgers or wraps.
Top tips:
- If you don't have a high speed blender I recommend soaking the cashews for about 20 minutes prior to blending.
- You can store any leftover dill pickle dip in an airtight container in the fridge for up to 7 days but the dip will firm up when it gets cold so you may want to stir in a little extra oil before serving it again.
Vegan dill pickle dip FAQs:
Surprisingly no. Some pickles are made with a brine solution containing sugar refined using bone char, which is not vegan. However, this is not a common practice and most brands of pickles are vegan, but just be sure to read labels carefully to be safe.
I have not tried doing this and would not recommend it.
Yes this dip freezes really well in an airtight container for up to 3 months.
Other vegan dips and sauces you will love:
Recipe
Vegan Dill Pickle Dip
Equipment
Ingredients
- 1 1/2 cup raw cashews
- 1/2 cup dill pickles, chopped
- 3 tablespoon avocado oil (or olive oil)
- 2 tablespoon pickle juice (or apple cider vinegar)
- 2 tablespoon coconut milk
- 2 tablespoon fresh dill, chopped
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (more or less to taste)
- 1/4 teaspoon ground black pepper (more or less to taste)
Instructions
- Add all the ingredients to your food processor or high speed blender.
- Blend well until the dip has the consistency you prefer.
Notes
-
- Nutritional values are an estimate and will vary depending on the exact ingredients you use.
- This dip will firm up when stored in the fridge so you can stir in a bit more oil before serving again.
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