Made with whole foods, this creamy Vegan Dill Dip is healthy and flavorful. Use it as a vegetable dip or sandwich spread to add flavor.
I try to eat a balance of indulgent and healthy foods, including a lot of raw foods. This easy Vegan Dill Dip is one of the healthier recipes I like to make.
Made with raw cashews, cucumber, fresh dill, lemon juice, tamari, garlic, and salt and pepper, it is simple and easy.
It is perfect for an afternoon snack or an appetizer. Serve this easy dill dip with some raw vegetables or spread it on a sandwich.
Serve it at a party with your favorite veggies. It's a crowd pleaser for even the pickiest eaters!
❤️ Why You'll Love It
- It is a creamy dip with a wonderful dill flavor and a touch of lemon.
- It's made with simple ingredients in a few easy steps.
- It can be thinned with water or dairy-free milk for a salad dressing.
- 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.
5 Secrets to Vegan Cooking
Free 5 Part Email Series to Elevate Your Vegan Cooking
We respect your privacy. Unsubscribe at any time.
Step 1: Chop the cucumber and strain the excess water in a clean towel or cheesecloth.
Step 2: Soak raw cashews in hot water for 15 minutes, or room temperature water for 4 hours or so. Drain water.
Step 3: Mix the raw cashews, cucumber, dill, lemon juice, tamari, garlic, and salt and pepper in a food processor until smooth and creamy.
This creamy vegan dill dip recipe will last 4-5 days in an airtight container in the fridge.
- Crackers, like my Everything Bagel Flax Crackers recipe
- Use it as chip dip for potato chips or tortilla chips
- Raw veggies: carrots, celery sticks, sliced red bell pepper, broccoli
- Vegan tea sandwiches
Other Vegan Dips
If you tried this Vegan Dill Dip Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
I originally posted this recipe on August 25, 2015. I added new photos and text when I republished it.
Vegan Dill Dip
- Cheesecloth or clean kitchen towel
- Soak cashews in hot water for 15 minutes or 4 hours in room temperature water. Drain water.
- Place chopped cucumber in a cheesecloth or clean kitchen towel and squeeze out as much liquid as you can. It will measure about 1 cup after squeezing out the excess liquid.
- Put cucumber along with the rest of ingredients in a food processor and blend until smooth and creamy.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.,