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    Home » Recipes » Dips

    Published: May 8, 2023 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Vegan Dill Dip

    Jump to Recipe Pin

    This creamy Vegan Dill Dip is healthy and flavorful. Use it as a vegetable dip or sandwich spread to add flavor. 

    Vegan Dill Dip with crackers.

    I try to eat a balance of indulgent and healthy foods, including a lot of raw foods. This 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 vegan veggie dip with some raw vegetables or spread it on a sandwich.

    Other recipes using raw cashews are my Cashew Mayo and my Vegan Cream Cheese. And if you like dill pickles, try my Dill Pickle Hummus.

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    Other dip recipes to try are my Vegan Ricotta Spinach Dip, Chipotle Bean Dip, and Vegan Seven Layer Dip Recipe.

    Jump to:
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥡 Storage
    • 🍽 Serving
    • Other Dip Recipes
    • 📋 Recipe
    • 💬 Comments

    🧾 Ingredients

    Ingredients with labels.
    • Raw cashews: Raw cashews need to be used for this dip. Roasted cashews will not work.
    • 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.
    • 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 would also work.
    • Lemon juice: Adds a sour flavor and balances out the flavors.
    • Garlic: Adds a pungent flavor.
    • Salt & pepper: Enhances flavors and adds flavor.

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

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    🔪 Instructions

    Chopped cucumber being squeezed in a towel.

    Step 1: Chop the cucumber and strain the excess water in a clean towel or cheesecloth.

    Ingredients in a food processor before and after mixing.

    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.

    Vegan Dill Dip on a plate with crackers.

    🥡 Storage

    This vegan dill dip recipe will last 4-5 days in an airtight container in the fridge.

    🍽 Serving

    • Crackers
    • Potato chips
    • Veggies: carrots, celery sticks, sliced red bell pepper, broccoli
    • Vegan tea sandwiches

    Other Dip Recipes

    • Green Goddess Dip
      Green Goddess Dip
    • Cheesy Vegan Spinach Dip
      Cheesy Vegan Spinach Dip
    • Vegan Tzatziki
      Vegan Tzatziki
    • Cucumber Salsa
      Cucumber Pico de Gallo

    This creamy dill dip has summer written all over it!

    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.

    📋 Recipe

    Vegan Dill Dip
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    5 from 2 votes

    Vegan Dill Dip

    This creamy Vegan Dill Dip is healthy and flavorful. Use it as a vegetable dip or sandwich spread to add flavor. 
    Course Dip
    Cuisine American
    Prep Time 5 minutes minutes
    soak cashews 15 minutes minutes
    Total Time 20 minutes minutes
    Servings 6
    Calories 127kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • food processor
    • Cheesecloth or clean kitchen towel

    Ingredients

    • 1 cup raw cashews
    • 1 ½ cup chopped and peeled English cucumber
    • ¼ cup fresh dill
    • 2 tablespoons lemon juice
    • 1 tablespoon low sodium gluten free tamari
    • 1 small clove garlic minced
    • Salt and pepper
    US Customary - Metric

    Instructions

    • 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.
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    Nutrition

    Calories: 127kcal | Carbohydrates: 8g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 174mg | Potassium: 207mg | Fiber: 0g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 4.8mg | Calcium: 17mg | Iron: 1.7mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.,

    More Dips

    • Mango Habanero Salsa on a plate with tortilla chips.
      Mango Habanero Salsa
    • Serrano Salsa on a plate with tortilla chips.
      Serrano Salsa
    • Cashew Mayo close up.
      Cashew Mayo
    • Roasted Tomato Basil Dip
      Roasted Tomato Basil Dip

    Reader Interactions

    Comments

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      Recipe Rating




    1. Carrie A Whipp says

      August 25, 2021 at 7:21 pm

      Drain the cashews before step that says "Blend all ingredients" or you will have a soupy ruined dip and be out a lot of money for all the other ingredients!

      Reply
      • Willow Moon says

        August 26, 2021 at 3:59 pm

        Thanks Carrie for catching that!

        Reply
    2. Chelsea Pearl says

      October 08, 2015 at 9:36 pm

      Love that this incorporates raw and whole ingredients! This looks like a really versatile and yummy dip.

      Reply
      • Willow Moon says

        October 09, 2015 at 8:55 am

        Thank you! I love to use raw and whole ingredients as much as I can. (Although I do love vegan cheeses!)

        Reply
    3. rebekah says

      October 08, 2015 at 7:13 pm

      This sounds awesome! Love the idea of using the cashews!

      Reply
      • Willow Moon says

        October 08, 2015 at 8:50 pm

        Thank you! The cashews add a rich, sweet taste to dips and sauces.

        Reply

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    Namaste, I'm Willow!

    Photo of Willow Moon.

    I've been vegan for 23 years and
    gluten-free for 11 years. I share easy and delicious vegan gluten-free recipes the whole family will love!

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    Vegan Dill Dip photo with text.