Vegan Pickle Dip

Looking for a healthier dip for the big game, look no further.

Ingredients

• ½ Tablespoon extra virgin olive oil
• ½ (60 g) onion, peeled, sliced thin
• ¼ cup (60 ml) water
• 1 cup (140 g) cashews
• ½ cup (65 g) chickpeas, drained
• 1 Tablespoon Dijon mustard
• 1 cup (150 g) dill pickles, with juice
• ⅛ cup (10 g) nutritional yeast
• ½ teaspoon salt, optional
• ½ teaspoon ground black pepper

Directions

1. Heat a sauté pan over medium heat and add the olive oil. Add the onions and sauté until golden brown. Set 1/3 of the mixture aside.
2. Place 2/3 of the onions and the rest of the ingredients into the Vitamix container and secure the lid.
3. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. lend for 60 seconds, using the tamper to push ingredients toward the blades.

Notes

Garnish with more pickles, fresh dill, and chives. This Vegan Pickle Dip is a tangy, creamy blend made with cashews for a touch of plant-based protein. It’s lower in calories and saturated fat compared to traditional dairy-based dips, making it a lighter option without sacrificing flavor. Perfect for pairing with veggies, crackers, or as a zesty sandwich spread.

Nutrition

1 serving (53g)

• Calories: 100

• Total Fat: 7g

• Total Carbohydrate: 7g

  • Dietary Fiber: 1g
  • Sugars: 2g

• Protein: 4g

• Cholesterol: 1.34mg

• Sodium: 170mg