This vegan creamy dill sauce and dressing is wonderfully versatile—drizzle it over falafel, tacos, veggie burgers, wraps, pizza, rice, quinoa, and roasted or steamed vegetables. It also works as a light, healthy dressing for garden salads, potato salad, and pasta salad. The rich, creamy texture comes from cashews, so it’s completely dairy-free. Adjust the water to make a thicker sauce or a thinner dressing depending on your preference.
We’ve been using this dill-forward dressing constantly lately to make use of an abundance of homegrown dill.
Growing Dill
This year Jamie planted dill in an Earth Box container instead of directly in the garden, and it has flourished. Growing dill and other herbs in containers is an easy way to keep fresh herbs within reach—especially if space is limited.
Method Overview
- If you don’t have a high-speed blender, presoak or precook the cashews (see FAQs) to avoid a grainy texture.
- Blend all ingredients until smooth and creamy, adjusting water to reach the desired consistency.
Creamy Dill Sauce and Dressing
8 eighth-cup servings
61kcal
Equipment
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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, optional
- 1/4 teaspoon freshly ground black pepper
- 2 Tablespoons freshly squeezed lemon juice
Instructions
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If you don’t have a high-speed blender, presoak or precook the cashews (see FAQs) so the dressing blends smoothly instead of tasting gritty.
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Place all ingredients in a blender, bullet blender, or food processor and let sit for about 15 minutes to allow flavors to mingle.
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Blend until smooth, scraping the sides with a soft spatula as needed. Adjust water for desired thickness. Taste and adjust seasoning if necessary.
Notes
Nutrition
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Carbohydrates: 4g
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Protein: 2g
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Fat: 5g
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Sodium: 108mg
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Fiber: 1g
FAQs
Place cashews in a bowl with at least 1-1/3 cups of water, cover with a kitchen towel, and soak for 3 hours or overnight in the refrigerator. Drain and rinse before using.
Gently simmer cashews in at least 1-1/3 cups of water for 15 minutes. Drain and rinse, then use as directed.
Combine equal amounts of dried sage and dried rosemary and grind them finely in a spice grinder or bullet blender. The blend adds a fragrant, savory note to many dishes.
Yes. Dry dill is less vibrant than fresh, so use 1 to 1-1/2 teaspoons of dry dill weed in place of 2 tablespoons fresh.
A dill head is the plant’s flower, which contains seeds. Dill heads and seeds have a slightly bitter flavor and are not recommended for this creamy dill sauce and dressing.
