Smoked Salmon Dip Without Cream Cheese

Equipment

Ingredients

1 cup raw cashews (soaked in water for 4-6 hours or boiled for 10 minutes)
1/4 cup water (adjust as needed for consistency)
1 1/2 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
2 tsp Dijon mustard
1 garlic minced
1/4 tsp smoked paprika
1 tsp capers
1/8 tsp cayenne pepper (optional)
1/4 tsp ground black pepper
1/2 tsp sea salt
1/4 cup fresh dill chopped
2 tbsp fresh chives chopped
3 oz smoked salmon chopped into small pieces

Instructions

Drain and rinse the soaked cashews. Add them to a high-speed blender or food processor along with water, lemon juice, olive oil, apple cider vinegar, Dijon mustard, minced garlic, smoked paprika, black pepper, and sea salt. Add cayenne if using.
1 cup raw cashews, 1/4 cup water, 1 1/2 tbsp fresh lemon juice, 1 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, 2 tsp Dijon mustard, 1 garlic, 1/4 tsp smoked paprika, 1/4 tsp ground black pepper, 1/2 tsp sea salt, 1/8 tsp cayenne pepper
Blend until smooth and creamy, scraping down the sides as needed. Adjust the water, 1 tablespoon at a time, to reach a light and creamy consistency.
Transfer the cashew mixture to a bowl. Gently fold in the dill, capers, chives, and chopped smoked salmon.
1 tsp capers, 1/4 cup fresh dill, 2 tbsp fresh chives, 3 oz smoked salmon
Taste and adjust seasoning as needed—add more salt, lemon juice, or dill if desired. Chill the dip in the fridge for at least 30 minutes to let the flavors meld.
Serve cold with crackers, sliced cucumber, or toasted baguette slices. Garnish with extra chives and dill for presentation.

Video

@cookinglikekate Looking for a dairy-free dip? Try this Smoked Salmon Dip Without Cream Cheese, a creamy, smoky, and healthy choice for your next gathering. #smokedsalmon #dairyfree #Smokedsalmondip #healthycooking #comfortfood ♬ for the girlies - Mercedes ;)

Notes

Soaking Cashews: If you don't have time to soak the cashews, you can quickly boil them for 10 minutes to soften them.
Texture Adjustment: Add more water if the dip is too thick, or blend a bit longer for a smoother consistency.
Smoked Salmon: For the best flavor, use wild-caught smoked salmon, but any good-quality smoked salmon will work.
Herb Substitutions: Feel free to adjust the herbs – parsley or tarragon are good alternatives to dill and chives.
Make-Ahead: This dip can be made a day ahead; refrigerating it allows the flavors to develop even more.
Serving Tip: It pairs well with crackers, veggies, or on a toasted bagel for a light snack.

Nutrition