Easy Vegan Dill Dip

🧾 Ingredients

• Raw cashews: Raw cashews need to be used for this dairy-free dip. They provide a creamy texture to the dip. Roasted cashews will not work. I like to buy raw cashews in the bulk section so I can buy the exact amount I need. Many grocery stores or health food stores have one. You could also use raw sunflower seeds or raw macadamia nuts.
• Dill: I used fresh dill for this recipe. You could use dried dill weed, but I haven't tried it in this so I cannot speak to the taste. If you do decide to use dried dill, you'll need much less, like 4 teaspoons. It also tastes great in a Vegan Ranch Dressing recipe.
• English cucumber: I used an English cucumber because it is less bitter than other varieties.
• Tamari: I used low sodium gluten-free tamari because I like to control the amount of salt. Soy sauce, liquid aminos, or coconut aminos would also work.
• Lemon juice: Adds a sour flavor and balances out the flavors. I recommend fresh lemon juice over lemon juice concentrate, which can have additives. You could also use apple cider vinegar.
• Garlic: Adds a pungent flavor. You could also use garlic powder.
• Salt & pepper: Enhances flavors and adds flavor. I like to use seas salt.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

📖 Variations / Additions

• Nutritional yeast for a cheesy taste.
• Onion powder for a concentrated onion flavor.
• Additional fresh herbs: fresh parsley, tarragon, or chives.
• Vegan sour cream or vegan mayonnaise for a tangy flavor.