Creamy Vegan Dill Pickle Dip with Coconut Cream | DishGen Recipe

Ingredients

• 1 cup raw cashews (soaked 4 hours or overnight, then drained)
• 1/2 cup dill pickles (finely chopped)
• 2 tablespoons pickle juice (from the jar)
• 3 tablespoons coconut cream (chilled, thick part only)
• 1 tablespoon fresh lemon juice
• 1 teaspoon apple cider vinegar
• 1 small garlic clove, minced
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1/2 teaspoon onion powder
• 1/4 teaspoon sea salt (adjust to taste)
• Freshly ground black pepper, to taste