Lemon Dill Cashew Dip

  • Author: Beth Hornback | Pass the Plants
  • Prep Time: 10m
  • Total Time: 10m
  • Yield: 2 cups
  • Category: Appetizer
  • Method: Blend
  • Cuisine: Vegan


Lemon Dill Cashew Dip is a creamy, fresh, and zingy dip for veggies that is vegan, plant-based, oil-free, and so shareable! Bring this to your next potluck and everyone will gobble it up!


  • 2 cups raw cashews*
  • 1 heaping tablespoon nutritional yeast
  • 1 teaspoon chickpea miso (optional, any light miso will work)
  • 1 teaspoon salt
  • 1 Tablespoon unseasoned rice vinegar (or other neutral-flavored vinegar)
  • 1 1/4 cups water
  • 2-3 lemons, juiced
  • 1/2 cup fresh dill weed, chopped (or use 2 tablespoons dried dill weed)

Dipper Suggestions

  • Steamed baby potatoes, halved***
  • Cucumber slices
  • Celery sticks
  • Pumpernickel bread


  1. Blend all ingredients except lemon juice and dill in a high-speed blender or food processor until creamy and smooth.
  2. Stir in lemon juice and dill, and chill for 1 hour before devouring with the dipper of your choice.**


  • If not using a high-speed blender, soak the cashews in water for at least 2 hours. Drain and proceed with the recipe.
  • If you can’t wait, it will still taste great, it just thickens up a little bit more after some time in the fridge.
  • I cook baby potatoes in the Instant Pot, and they come out perfect every time. 1 cup of water in the pot, potatoes on a steamer basket above the water. For the really small ones, like the size of a golf ball, I cook them on manual pressure for 3 minutes with a quick release. Chill, slice, and DIP! 🙂

Keywords: vegan, plant-based, lemon dill cashew dip, lemon dill, dip, appetizer, gluten-free, oil-free