Creamy Vegan Dill Pickle Dip with Coconut Cream | DishGen Recipe
Creamy Vegan Dill Pickle Dip with Coconut Cream
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Cooking tools:
- Blender
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spatula
- Serving bowl
- Airtight container
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
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