This is an incredibly simple, creamy vegan dill dip recipe with silken tofu, raw whole cashews, dried dill, onion powder, garlic powder, lemon juice and more. It goes well with chopped veggies, like cucumber slices, carrot sticks, celery sticks, radish, etc. It also pairs very nicely with chips. Using mostly vegan pantry staples, it’s easy to put together on the fly. So, whether you’re just in the mood, it’s the Super Bowl or the holidays, this dip does the trick.
This recipe makes ~2 cups.
A few things…
- You will need to use a high speed blender, like a Vitamix, to make this recipe. Plan accordingly.
- If you don’t have a high speed blender, you could try soaking the cashews for 4 hours, draining them off, and using a regular blender. You’ll likely need less water in the overall recipe. Maybe try going with 1-2 Tbsp of water instead of the ¼ cup, and see how it goes. If you give this a shot, I’d love to know what you learn, because I haven’t tested this recipe with soaked cashews and a regular blender.
- During testing, I also made this vegan dill dip without the raw cashews. The cashews added a heft and creaminess that wouldn’t be there otherwise. And it improved the flavor taking some edge off the silken tofu. Use raw cashews with the silken tofu for best results.
- If you’re a long time UVK follower, you know how much I love to use fresh herbs. Unfortunately, during testing, fresh dill did not work as well. It tasted too light and frankly, not flavorful enough for me. For best results, use dried dill.
- The vegan Worcestershire sauce is the secret ingredient. No fooling, it really makes it! I wouldn’t skip it.
- Store in the refrigerator in a sealed container. Because I love any excuse to eat vegan dill dip, it lasted ~2-3 days. Always use your best judgment with leftovers.
For your next dip party, there’s plenty to choose from! Don’t miss other UVK recipes, like Vegan Black Bean Dip, Roasted Garlic Spinach Artichoke Dip, Vegan Cashew Cheese Sauce, Lemon Tahini Dressing and more.
Now, let’s get blending!
Vegan Dill Dip
¼ cup raw whole cashews
¼ cup water
1 Tbsp lemon juice
¼ tsp salt + more to taste, (I consistently add another ~¼ tsp salt at the end)
10.9 ounce package of silken extra firm tofu (I used Mori Nu Shelf Stable Extra Firm Tofu)
1 tsp dried dill
½ tsp onion powder
½ tsp garlic powder
¼ tsp vegan Worcestershire sauce (use store bought or make your own from scratch)
Black pepper, to taste
1. First, you’ll blend everything for the vegan dill dip recipe. In a high speed blender (like a Vitamix or Ninja), add the cashews, water, lemon juice and ¼ tsp salt. Blend until completely smooth.
2. Add the silken tofu to the blender, and blend until completely smooth.
3. Spoon the contents of the blender into a bowl. Add the dried dill, onion powder, garlic powder, vegan Worcestershire sauce, and black pepper, to taste. Stir together and taste. Adjust the flavor (more salt? more lemon juice?).
4. Enjoy right away or store in the refrigerator for a few hours to allow the flavors to develop and deepen more. Serve the vegan dill dip with your favorite chopped veggies, chips and more.