• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nora's Ingenious Cooking

Delicious whole foods, reinvented: creative sugar-, gluten-, dairy- and egg-free, mostly vegan recipes

  • Home
  • Recipes
  • Contact

Cashew-dill dip (dairy-free, gluten-free, vegan recipe)

April 14, 2015 By Nora 11 Comments

The following recipe is oh so simple yet very versatile: you can have it toast as a spread or dip in some fresh vegetables like carrots, cucumber, radish or some saltines! This dip can brighten up your breakfast table but it’s also a good choice for a quick get together with friends. It’s so simple to make I don’t even know how to write a whole post about it… 😉

Cashew-dill dip (dairy-free, gluten-free, vegan recipe)

I’m in love with the scent of fresj dill! My husband regularly accuses me of using too much but I don’t think one could actually use too much dill, lol. 🙂 You can make this simple spread with any fresh herbs you like, of course: parsely, spring onions, ramsons, etc.

Cashew-dill dip (dairy-free, gluten-free, vegan recipe)

I’d recommend my other almond-based spreads rather for toasts, while this cashew-based dip is so creamy, it’s perfect for dipping with fresh veggies.

Cashew-dill dip (dairy-free, gluten-free, vegan recipe)

Ingredients for approx. 1/2 cup:

50g or scant 1/2 cup of cashews

1-2 tablespoons of lemon juice

pinch of salt

1-2 tablespoons of fresh dill leaves

  1. Soak cashews overnight or, in case you forgot/are in a hurry, soak them in hot water for 30 minutes.
  2. Put all the ingredients in a food processor and blend until smooth.
  3. Scrape the sides of the dish a couple of times and if your dip is not smooth enough, add some more water or emon juice.

That’s it. 🙂 The whole portion contains approx. 17g of carbs. The dip pictured was gone in minutes! We had it with toast, fresh carrot and radish slices, it was heavenly. 🙂

If you liked this recipe, please share the love or pin it for yourself!

Cashew-dill dip (dairy-free, gluten-free, vegan recipe)

Let’s chat: what are your favorite veggies for dipping?

 

This recipe was shared on Let’s Get Real Friday and Gluten Free Wednesday.

 

 

2.0 from 1 reviews
Cashew-dill dip (dairy-free, gluten-free, vegan recipe)
 
Print
Prep time
12 hours
Cook time
10 mins
Total time
12 hours 10 mins
 
3 ingredient dill dip for fresh veggies or saltines: makes a great snack or appetizer.
Author: Nora |ingeniouscooking.com
Recipe type: spread
Cuisine: gluten-free, vegan
Serves: ¼ cup
Ingredients
  • 50g or scant ½ cup of cashews
  • 1-2 tablespoons of lemon juice
  • pinch of salt
  • 1-2 tablespoons of fresh dill leaves
Instructions
  1. Soak cashews overnight or, in case you forgot/are in a hurry, soak them in hot water for 30 minutes.
  2. Put all the ingredients in a food processor and blend until smooth.
  3. Scrape the sides of the dish a couple of times and if your dip is not smooth enough, add some more water or emon juice.
Nutrition Information
Serving size: whole recipe Calories: 295 kcal Carbohydrates: 17g CH
3.5.3226

Related posts:

Mushroom-cashew pâté (vegan) Eggless avocado-egg salad (gluten-free, vegan) Hungarian style vegan, raw “curd cheese” spread Mocha walnutella – sugar-free, gluten-free, vegan spread

Filed Under: dairy-free, egg-free, gluten-free, soy-free, vegan, vegetarian, yeast-free Tagged With: 30 min, breakfast, cashews, make ahead, salty, spreads

Previous Post: « Eggless avocado-egg salad (gluten-free, vegan)
Next Post: Cold brewed iced coffee »

Reader Interactions

Comments

  1. Barbara says

    April 20, 2015 at 1:47 pm

    Ah, this looks sooo good! I just love cashews and teamed with dill and lemon juice, perfect! Thank you.

    Reply
  2. Nóri says

    April 20, 2015 at 1:48 pm

    I'm sure you'd love it! Thanks for stopping by. 🙂

    Reply
  3. Rebecca Pytell says

    April 22, 2015 at 7:20 pm

    Two of my favorite things! Cashews and dill! So yummy!

    Reply
  4. Nóri says

    April 22, 2015 at 7:21 pm

    Well, you can never have too much of those two… 🙂 (Almost like chocolate… :P)

    Reply
  5. Audrey @ Unconventional Baker says

    May 1, 2015 at 8:05 pm

    What a great idea — I love dill, but never thought to make a dip out of it. Sounds delicious! ♥

    Reply
  6. Nóri says

    May 1, 2015 at 8:07 pm

    Thanks, Audrey! Dill is pretty common where I grew up, its fresh scent means the beginning of summer to me, so I like to use a lot of it. 🙂

    Reply
  7. Vicki Montague says

    May 1, 2015 at 8:07 pm

    Lovely! I love things made with cashews and I love dill so I am going to love this! Am pinning it to a Pinterest board right now! Feel free to follow me over there…you might get inspired too!

    Reply
  8. Nóri says

    May 1, 2015 at 8:10 pm

    Hi Vicki,
    I'm so glad you stopped by! Just followed you back on every platform, I'm sure I'll find some exciting recipes to share. 😉

    Reply
  9. Suzy says

    July 12, 2017 at 7:45 pm

    Hi there. I’m a little confused. I’m assuming you drain the cashews? Yet the recipe says put “all” of the ingredients in the food processor [and] if it is too thick add *more* water. No water is listed. Looks like a great recipe!!

    Reply
  10. Suzy says

    August 1, 2017 at 3:20 pm

    I weighed the cashews, had to add more water to get a creamy texture, and ended up with exactly 1/4 cup of dip. It tasted like cashews laced with dill and nothing like dill dip. I ate it with raw veggies. It was ok, but not what I expected, and certainly not the yield. Also, there are almost 400 calories in 1/2 cup of cashews, so there is no way the “1/2 cup yield” is only 295 calories.

    Reply
    • Nora says

      August 7, 2017 at 3:54 pm

      Hi there. Sorry for the confusion and my late reply – summer holidays. 🙂 I normally weigh my ingerdients, I indicaed scant 1/2 cup, 50 gramms of cashews, that explains the difference between calories.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badgeShow more posts

Primary Sidebar

  • Bloglovin
  • Facebook
  • Pinterest
  • RSS

Hello!

I'm Nora: creative foodie, ex-PCOS patient, mom of a little baby girl, scientist, coffee lover, avid traveller to name a few things that come to mind. More about me...

Looking for something?

  • Free from:

Most popular

The most hearty gluten-free bread you ever had! Cashew-mushroom paté - vegan Coconut yogurt - probiotic, vegan Tiramisu - without sugar, gluten, dairy or eggs

Footer

About the author

I'm Nora: creative foodie, ex-PCOS patient, mom of a little baby girl, scientist, coffee lover, avid traveller to name a few things that come to mind. More about me...

Sign up via email

Healthy deliciousness delivered straight to your inbox:

  • Bloglovin
  • Facebook
  • Pinterest
  • RSS

Copyright © 2023 · Nora's Ingenious Cooking Privacy Policy