Nothin’ beats a good creamy dip for veggies or crackers, especially when it’s dairy-free! This Cashew Dill Dip is very easy to whip up and is super versatile.
Cashews have definitely been a re-discovered love for me over the past couple months. I’ve been using them to add extra creaminess to my smoothies and as a delicious dairy-free milk. I’ve also been enjoying a few batches of this super flavourful cashew dip, made with dill, dijon, and a handful of other goodies.
I love cashews because they have a pretty neutral flavour on their own, making them particularly versatile for a whole array of recipes. This dip is excellent for carrots or as a tasty spread for your favourite sandwich!
Cashew Dill Dip
A rich and creamy dip made with soaked cashews and dill. The perfect dairy-free dip.
- 1 cup cashews, soaked 5 hrs or overnight
- 1/4 cup filtered water
- 2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1/2 tsp minced garlic
- 1 tsp fresh or dried dill
- salt and pepper to taste
Soak cashews in water overnight or approximately 5 hours. Drain.
Add all ingredients to blender and blend on high for 1 minute until smooth
Transfer to container of choice (I use 250ml glass mason jar)
Store in refrigerator for 5-7 days
This recipe can be very easily modified to your tastes - try a chipotle version, a pinch of cayenne pepper, or 1-2 tbsp nutritional yeast for a cheesy, b-vitamin rich twist!
I hope you give this recipe a try! Let me know if you do.