This creamy raw vegan Cucumber Dill Dip is perfect for your next party. It is healthy and flavorful.
I try to eat a balance of indulgent and healthy foods, including a lot of raw foods. This Cucumber Dill Dip is in my raw plant based repertoire.
Awhile back, I had a very large amount of cucumbers to use up. Well, this is one of the last of those recipes (until I buy more cucumbers, of course).
Cucumber Dill Dip
This dip has Summer written all over it!
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You May Need:
Cucumber Dill Dip
Ingredients
- 1 cup raw cashews
- 1 cup water for soaking cashews
- 1 ½ cup chopped and peeled cucumber
- ¼ cup + 1 tablespoon fresh dill
- 2 tablespoons lemon juice
- 1 tablespoon low sodium gluten free tamari
- 1 small clove garlic minced
- Salt and pepper
Instructions
- Soak cashews in water for at least one hour. Drain water.
- Blend all ingredients in a food processor until smooth.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Carrie A Whipp says
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!
Willow Moon says
Thanks Carrie for catching that!
Chelsea Pearl says
Love that this incorporates raw and whole ingredients! This looks like a really versatile and yummy dip.
Willow Moon says
Thank you! I love to use raw and whole ingredients as much as I can. (Although I do love vegan cheeses!)
rebekah says
This sounds awesome! Love the idea of using the cashews!
Willow Moon says
Thank you! The cashews add a rich, sweet taste to dips and sauces.