Raw Vegan Cashew Dill Dip (WFPB)

by Samantha Castaldo
A glass bowl of cashew dip surrounded by a lemon squeezer, many cut and whole lemons, and a pile of dill on a marble counter.

This simple, tasty, creamy dip is perfect as an easy side or as a schmear on your Yom Kippur break-fast bagel. It's healthy, easy, and delicious!


¾ – 1 cup hot water
1 cup raw cashews
1 tablespoon lemon juice
2 tablespoons apple cider vinegar
Handful of fresh dill (or 2 teaspoons dried
Granulated garlic and onion, to taste
Fresh green onion
2 – 3 teaspoons nutritional yeast
Sprinkle of red pepper flakes, optional
1 quarter of an avocado, optional

  1. Place all ingredients into the blender, blend for 1 minute, and enjoy!

  1. Follow Samantha on Instagram.

Download Recipe Booklet

Find this and other great High Holidays recipes in our FREE Vegan Rosh HaShanah recipe booklet!

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