If you’ve had them, you love them – paleo dill pickle wraps. If you haven’t, you must try! These simple party appetizers are made with a dairy free cashew cream ‘cheese’, dill pickles, and deli meat. A healthy snack that can even be Whole30 compliant!
Redneck sushi, Midwest staple, pregnancy craving – I’ve heard it all when it comes to these dill pickle wraps. Here’s the premise:
Deli meat (typically ham, dried beef, or prosciutto) smothered with cream cheese and wrapped around dill pickles. THESE were the party staple growing up in North Dakota. I had assumed it was just a Midwest thing, until I asked on Instagram.
The jury’s still out if these are a national phenomenon…I had followers from the south say YES to these nostalgic appetizers, fans from the Pacific Northwest, and peeps all over the Midwest agreeing that we TOTALLY invented these.
Then others that gave me the barf emoji. Come on people, don’t knock ’em till you try them!
And yeah, these paleo dill pickle wraps are JUST as good as the original version with cream cheese.
A cashew cream made of raw cashews, lemon juice, apple cider vinegar, and nutritional yeast is an excellent sub if you’re dairy free. And it keeps well in the fridge – so if you have extra, simply throw it in a container and save for later!
To make these paleo dill pickle wraps Whole30, all you need to do if find compliant deli meat (my personal favorite brand is Applegate). Notable mention for Trader Joe’s Organic Oven Roasted Turkey Breast.
THE appetizer to make the rest of summer and all fall long (yes, this does constitute as football food). And be sure check out other squeaky clean appetizers I love like these Whole30 Bacon Enchilada Jalapeño Poppers, Smoked Salmon Avocado Deviled Eggs, and these Endive Plantain Taco Cups.
Paleo Dill Pickle Wraps
These paleo dill pickle wraps are a delicious party appetizer inspired by a Midwest classic. Dairy free and Whole30 compliant.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 24-36 slices 1x
Ingredients
- 6 dill pickles
- 3/4 cup raw cashews, soaked overnight
- 2 tablespoons lemon juice
- 1 heaping tablespoon nutritional yeast
- 1/4 teaspoon apple cider vinegar
- 2 teaspoons water
- 1/8 teaspoon salt
- deli meat of choice
Instructions
- Drain water from the soaked cashews and place cashews into a small food processor or mini chopper. Add the lemon juice, nutritional yeast, apple cider vinegar, water, and salt. Process until creamy, similar to consistency of cream cheese. Scrape down the sides of the food processor and work in stages if needed
- Pat dry the pickles
- Evenly spread the cashew cream on top of slice of deli meat (meat slice should be about the same height from top to bottom as the pickle). Roughly 1 tablespoon per slice of meat
- Next, place the pickle on one end of the deli meat (on top of the cashew cream), and gently start to roll the meat around the pickle
- Slice the wrapped pickle into fourths, fifths, of sixths (depending on the size of each pickle) and chill in the refrigerator until ready to serve
Notes
A shortcut to soak cashews is boiling in water for 2 minutes to soften them before pureeing
What brand dill pickles do you get? The only ones I can find have bad preservatives and artificial colors in them ?
I purchase a local brand but I’ve heard brands like Bubbies and Claussen have compliant pickles