A healthy smoked salmon dip recipe made without cream cheese. This savory dip is a delicious appetizer or snack and has only a few simple ingredients.

This easy dip is great for any occasion: game day, a dinner party, during the holiday season, or your next party. It has a rich, smoky flavor and creamy texture.

Serve on a toasted bagel or baguette slices, with fresh cucumber slices or any fresh vegetables, your favorite crackers, rice chips, etc.

Ingredient Notes

Hot-smoked salmon - using smoked salmon instead of fresh salmon adds more depth of flavor and is the main ingredient of this easy smoked salmon dip.
Raw cashews - this is used to make cashew cream and is a great dairy-free substitute for traditional sour cream.
Lemon zest and fresh lemon juice - for extra zing.
Green onions - the green part only adds a delicate onion flavor and a pop of color.
Fresh dill - is a must as it's a very popular salmon flavor pairing.
Capers (optional) - another textural component that adds a salty, briny flavor. Leave it out if you don't like them or don't have any.
Freshly ground black pepper - to taste.
Kosher salt - just a pinch.

How to Make Salmon Dip Without Cream Cheese

Step 1. Place the cashews in a heatproof bowl and pour over boiling water until completely covered. Let them soak for 20 minutes to soften (if you don't have a powerful blender, you'll need to soak them longer). Drain and rinse the cashews before adding them to the base of your blender along with the fresh water and a tiny pinch of salt.

Step 2. Blend on high until smooth and creamy. Depending on the power of your blender, you may need to scrape down the sides or use the tamper (if your blender has one) to get it completely smooth.

Step 3. In a medium bowl, mix together the cashew cream, lemon zest, fresh lemon juice, thinly sliced green onions, fresh dill, and freshly cracked black pepper.

Step 4. Flake the salmon and fold it into the cashew cream mixture, along with the capers. For the best flavor and texture, let sit at room temperature for a few minutes before serving.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this creamy salmon spread using what you already have? Here are some ideas...

No raw cashews? - use mayonnaise, a dairy-free Greek yogurt, or store-bought dairy-free sour cream in its place.
No hot-smoked salmon? - you can also use fresh salmon fillets, but you'll need to cook them first. Use my BBQ salmon bites recipe for the method, using any seasoning you'd like.
No green onion? - use chives or thinly sliced red onion.
Add-ins - hot sauce if you like it a little spicy, more fresh herbs such as fresh parsley, or a drizzle of good quality olive oil over the top just before serving.
Make trout dip - use smoked trout in place of smoked salmon.

Helpful Tip

You'll need a high-powered blender in order to make the smoothest cashew cream. It should be smooth like sour cream and not have any grittiness.

If you don't have a powerful blender, you'll need to soak the cashews longer to get them extra soft.

How to Store

Store leftover salmon dip in an airtight container in the fridge for up to 5 days.

More Creamy Dip Recipes

An oval platter with smoked salmon dip without cream cheese topped with fresh dill sprigs, capers, and crackers.

Print Recipe

5 from 1 vote

Smoked Salmon Dip Without Cream Cheese (Dairy Free)

A healthy smoked salmon dip recipe made without cream cheese. This savory dip is a delicious appetizer or snack and has only a few simple ingredients.

Prep Time15

Total Time15

Servings: 6

Author: Lindsey Jenkins

Ingredients

1 cup raw cashews
½ cup + 1 tablespoon cold filtered water plus more for soaking
zest of 1 small lemon
2 tablespoons fresh lemon juice or the juice from 1 small lemon
3 tablespoons thinly sliced green onion green part only
2 tablespoons chopped fresh dill
1 tablespoon capers
8 ounces hot-smoked salmon skin and bones removed
freshly cracked black pepper

Instructions

Place the cashews in a heatproof bowl and pour over boiling water until completely covered. Let them soak for 20 minutes to soften (if you don't have a powerful blender, you'll need to soak them longer). Drain and rinse the cashews before adding them to the base of your blender along with the fresh water and a tiny pinch of salt.
Blend on high until smooth and creamy. Depending on the power of your blender, you may need to scrape down the sides or use the tamper (if your blender has one) to get it completely smooth.
In a medium bowl, mix together the cashew cream, lemon zest, fresh lemon juice, thinly sliced green onions, fresh dill, and freshly cracked black pepper.
Flake the salmon and fold it into the cashew cream mixture, along with the capers. For the best flavor and texture, let sit at room temperature for a few minutes before serving.

Notes

Hot smoked salmon is already salted, so you likely won't need additional salt.

Make It Your Way: Substitutions & Variations

No raw cashews? - use mayonnaise, a dairy-free Greek yogurt, or store-bought dairy-free sour cream in its place.

No hot-smoked salmon? - you can also use fresh salmon fillets, but you'll need to cook them first. Use my BBQ salmon bites recipe for the method, using any seasoning you'd like.

No green onion? - use chives or thinly sliced red onion.

Add-ins - hot sauce if you like it a little spicy, more fresh herbs such as fresh parsley, or a drizzle of good quality olive oil over the top just before serving.

Make trout dip - use smoked trout in place of smoked salmon.