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–+ servings
A bowl filled with a vegan dill pickle dip topped with chopped dill pickles and two crackers.
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5 from 5 votes

Vegan Dill Pickle Dip

This is the best vegan dill pickle dip recipe. This homemade dip is so easy to make and has the most incredible flavour.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, condiment, dips
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 24
Calories: 63kcal
Author: Dr. Erin Carter

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

    1. If you can't have cashews I would use pine nuts or sunflower seeds instead.
    2. If you don't have fresh dill you can use dried dill instead.
    3. If you like a thinner dip, add 1-2 more tablespoon of oil to the recipe.
    4. Instead of pickle juice you can use apple cider vinegar instead.
    5. Store any leftover dip in an airtight container in the fridge for up to 7 days. Note that it will firm up when it gets cold, so you may want to stir in a little extra oil before serving it again.
    6. Nutritional values are an estimate and will vary depending on the exact ingredients you use.

Nutrition

Calories: 63kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 27mg | Potassium: 61mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 1mg