Paleo Dill Pickle Wraps

These paleo dill pickle wraps are the BOMB! Deli meat and a paleo cashew 'cheese' wrapped around dill pickles

These paleo dill pickle wraps are a delicious party appetizer inspired by a Midwest classic. Dairy free and Whole30 compliant.




  1. 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
  2. Pat dry the pickles
  3. 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
  4. 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
  5. 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


A shortcut to soak cashews is boiling in water for 2 minutes to soften them before pureeing