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).
Another great way to use up cucumbers is a Cucumber Mojito. It is cool and refreshing - perfect for a hot summer day.
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.
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.
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!)
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!