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