Cashew-dill dip (dairy-free, gluten-free, vegan recipe)
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3 ingredient dill dip for fresh veggies or saltines: makes a great snack or appetizer.
Recipe type: spread
Cuisine: gluten-free, vegan
Serves: ¼ cup
  • 50g or scant ½ 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.
Nutrition Information
Serving size: whole recipe Calories: 295 kcal Carbohydrates: 17g CH
Recipe by Nora's Ingenious Cooking at