Vegan Dill Pickle Dip Recipe | The First Mess (2024)

• 2 tablespoons olive oil, divided, plus extra
• ½ medium yellow onion, sliced (about ½ cup sliced onion)
• 1 small zucchini, peeled and sliced (about ¾ cup sliced zucchini)
• ½ cup raw cashews, soaked for at least 2 hours and drained
• ½ cup chopped dill pickles, plus extra for garnish
• 2 cloves garlic, peeled
• 1 tablespoon nutritional yeast
• 1 teaspoon onion powder
• ½ teaspoon dried dill weed
• 3 tablespoons water
• 2 tablespoons pickle brine
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar
• 1 teaspoon coconut aminos
• ½ teaspoon lemon juice
• ½ teaspoon agave nectar
• sea salt and ground black pepper, to taste
• fresh dill for garnish

• This dip tastes even better when you give it some extra time to “marinate” in the fridge. It will keep in a sealed container in the fridge for up to 5 days.
• You can substitute the following for cashews: soaked macadamia nuts (soak at least 4 hours), soaked sunflower seeds, soaked pine nuts, or cooked white beans if you don’t mind that slight bean-y flavour in your dip.
• I like to peel the zucchini first because it helps enhance that creamy colour of the dip. You can leave it on if you prefer though!
• I know that the touch of agave nectar seems random, but just that tiny hint of sweetness really balances out the tangy vibe here. You can leave it out if you’re avoiding added sugar.
• You can substitute coconut aminos with Tamari or soy sauce.

• Place a medium skillet over medium heat. Once it's hot, pour in 1 tablespoon of the oil. Swirl it around and add the onions. Sauté the onions until they are soft and browned, about 5 minutes. Reserve a couple tablespoons of the onions and place them on your cutting board. Transfer the rest to an upright blender.

• Place the skillet back on the heat. Add a bit more oil if necessary before adding the zucchini. Sauté the zucchini until soft. You don't want to get a ton of colour on the zucchini! Once it's soft, transfer it to the blender.

• To the blender, add the remaining tablespoon of olive oil, cashews, pickles, garlic, nutritional yeast, onion powder, dried dill weed, water, pickle brine, Dijon mustard, white wine vinegar, coconut aminos, lemon juice, agave nectar, salt, and pepper. Blend the mixture on high until completely smooth, about 1 full minute. Add more water by the tablespoon if you need to.

• Transfer the dill pickle dip to a bowl. Finely chop the reserved sautéed onions and add them to the dip. Finely chop an extra pickle as well and add it to the dip. Give everything a stir to combine. Cover the dip and let it sit in the fridge for at least an hour.

• Serve the dip with extra swoops of olive oil on top, finely chopped pickles, and fresh dill. This dip will keep in a sealed container in the fridge for up to 5 days.

Course: Appetizer, Dip

Diet: Gluten Free, Vegan, Vegetarian