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.

Total Time 10 minutes


  • 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


  1. Soak cashews in water overnight or approximately 5 hours. Drain.

  2. Add all ingredients to blender and blend on high for 1 minute until smooth

  3. Transfer to container of choice (I use 250ml glass mason jar)

  4. Store in refrigerator for 5-7 days

Recipe Notes

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.