Creamy Lemon and Dill Dip
Prep time: 
Total time: 
Serves: 3 c
  • 1 c Raw Sunflower Seeds, soaked for 6-10 hours, drained and rinsed well
  • 1 c Raw Cashews, soaked for 8-10 hours, drained and rinsed well
  • 3 Tbsp Nutritional Yeast
  • 2-3 Garlic Cloves, minced
  • ½ c Raw Apple Cider Vinegar
  • ½ c Lemon Juice (plus the zest)
  • 1 Jalapeno, diced (optional -leave out if sensitive to nightshades or spice)
  • ½ c Fresh Dill, chopped
  • Sea(weed) Salt, to taste
  1. In a blender or food processor, blend all ingredients EXCEPT for the dill until very smooth.
  2. Once smooth, add the chopped dill and blend on low to combine (otherwise the whole thing turns green and you don't get the fun little pops of dill).
  3. This dip is totally raw and rich in enzymes so if you plan to add it to cooked things like soup, pasta or roasted veggies, add it at the very end to retain the health benefits. Its still good for you once cooked, it just doesn't have the same health properties.
  4. It makes a lot, feel free to halve the recipe, just make sure that the smaller amount will still blend properly in your blender or food processor.
  5. keeps for 3-4 days in your fridge.
Recipe by The Crushing Cancer Kitchen at