Go Back
+ servings
Cashew Dill dressing with sprigs of dill
Print Recipe
5 from 12 votes

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


  • blender or food processor


  • 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


  • 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


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).


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