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Creamy Dill Sauce and Dressing

Cashew Dill dressing with sprigs of dill

This vegan creamy dill sauce and dressing recipe is delicious drizzled on falafels, tacos, veggie burgers, wraps, pizza, rice, quinoa, and vegetables – basically everything 🙂 It also makes a perfectly healthy dressing for garden salads, potato salad, pasta salad, and more. The creaminess comes from cashews and it’s dairy-free. You can adjust the consistency to create a thicker sauce or thinner dressing by increasing or decreasing the amount of water added.

Lately we’ve been enjoying this dilly recipe every which way since we have an overabundance of home grown dill to use up!

Growing Dill

This is the first year that Jamie planted dill in an Earth Box instead of directly in the garden. As you can see it’s flourishing! Check out my post Growing Herbs in Containers to learn more.


Method Overview

  • If you don’t have a high speed blender, begin by either presoaking or precooking the cashews (see FAQs)
  • Blend everything together until creamy

Cashew Dill dressing with sprigs of dill
Print Recipe
5 from 1 vote

Creamy Dill Sauce and Dressing

Course: dressing, sauce
Cuisine: American
Keyword: oil-free, plant based, soy-free, sugar-free, vegan, yeast-free
Servings: 8 eighth-cup servings
Calories: 61kcal

Equipment

  • blender or food processor

Ingredients

  • 2/3 cup raw cashews
  • 1/3 to 1/2 cup water
  • 2 Tablespoons chopped fresh dill weed, or 1 to 1-1/2 teaspoons dry dill weed
  • 1/2 teaspoon Himalayan sea salt
  • 1/2 teaspoon Judy's Sage and Rosemary Blend (see notes), optional but wonderful
  • 1/4 teaspoon freshly ground black pepper
  • 2 Tablespoons freshly squeezed lemon juice

Instructions

  • If you don't have a high speed blender, begin by either presoaking or precooking the cashews (see FAQs) otherwise the dressing may turn out a bit gritty.
  • Put all of the ingredients into a blender, bullet blender, or food processor and let stand for about 15 minutes.
  • Blend until smooth, scraping the sides with a soft spatula as needed

Notes

Judy’s Sage and Rosemary Blend
Thoroughly blend approximately equal amounts of dried sage and dried rosemary using a spice grinder or bullet blender (some have a milling blade).

Nutrition

Calories: 61kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 108mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

FAQs

How do you presoak cashews?

Place the cashews in a bowl with at least 1-1/3 cups of water; cover with a kitchen towel and let them soak for 3 hours or overnight in the refrigerator. Drain and rinse well. Now the cashews are recipe-ready.

How do you precook cashews?

Gently simmer the cashews in at least 1-1/3 cups of water for 15 minutes. Drain and rinse well. Now the cashews are recipe-ready.

How do you make Judy’s Sage and Rosemary Blend?

Thoroughly blend approximately equal amounts of dried sage and dried rosemary using a spice grinder or bullet blender (some have a milling blade). You’ll find that this blend adds a welcome, unique fragrance and flavor to many dishes – plus it’s also quite healthy!

Can you substitute dry dill weed for fresh dill weed?

Yes, but it won’t be as fresh tasting.
If necessary, substitute fresh dill with 1 to 1-1/2 teaspoons of dry dill weed.

What is a dill head?

The dill head is actually the plant’s flower. As you can see in the photo below, the flower contains the dill seeds. Both dill heads and dill seeds are slightly bitter and not appropriate for making this creamy dill sauce and dressing recipe.

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