Creamy Cashew Dill Dressing

The salad dressing of my dreams

This creamy, dreamy dressing is my new favorite way to dress crisp summer greens/raw crunchy veggie salads. It can also double down as a sauce for bowls or dip for veggies – just use less water to make it thicker.

The recipe comes together super fast and with minimal ingredients. Cashews get a quick 10 minute boil to soften them up. Then they’re blended on high with dill, water, olive oil, lemon juice, miso or soy sauce, salt and pep until super creamy.

Since it’s a thicker, creamy dressing, It’s best used with sturdy or super crisp greens – think romaine, little gem, iceberg and kale. Add in some raw radish, celery, carrot, snap pea, fennel, asparagus, or any other crunchy veg and you’ve got yourself a super satisfying, creamy salad.

I also love making it thicker and using it as a sauce or dip!

Frisee, radish and snap peas tossed in creamy dill dressing with side of mustardy potatoes and boiled egg.

Always prep your greens + pro tips!

You’re way more likely to eat a salad for dinner if all of the components are prepped and all you have to do is throw it all into a bowl. No more sad, wilted, slimy, poor neglected greens! Prepping them right away is key to both convenience and shelf-life of your lettuce and greens.

Cut them up, wash and dry them right after you buy them. The best way to store the pepped greens is in a large storage gallon ziplock lined with a paper towel. You’ll be amazed at how long your greens last when you do this! Be sure to reuse your gallon ziplock bag to reduce waste.

Other salad prep tips

Just like you prep your greens, prep your other salad veg. Prep + slice up your raw veg, like radishes, carrots and snap peas. Store them in your fridge in a bowl of ice water – they’ll stay nice and crisp that way.

Prep your dressing (like this one!). Making a big batch of delicious salad dressing is another way to ensure delicious, convenient salads all week. They typically stay good in the fridge for up to 5 days, just don’t add garlic as it tends to oxidize and make the dressing taste a little funky.

A salad isn’t complete as a meal unless there are carbs, am I right? Otherwise I’ll find myself not satisfied and end up snacking on chips or crackers later. This could be cooked and cooled grains, a side of toasted bread or cooked starchy veggies (potatoes, sweet potatoes, etc…)

Last but not least, we need some protein on there people! My favorite plant-based proteins are eggs + lentils. I generally always have some boiled eggs or cooked lentils in the fridge to add to any meal for some protein.

If I’m feeling extra ambitious or craving meat, I’ll pan-fry some salmon, make some meatballs or grill some chicken or quick cooking steak (flank or skirt). Since all of my other salad components are prepped, cooking some protein on demand sounds way more doable.

PRINT RECIPE ADD TO PINTEREST SAVE TO MY FAVORITESGO TO SAVED RECIPES

Servings 1 cup

Cook Time 10 minutes mins

Ingredients

• ½ cup cup raw cashews
• ½ cup cup loosely packed dill (could sub a different herb here!)
• ½ cup cup water
• ¼ cup cup olive oil
• 3 tbsp tbsp lemon juice
• 1 tbsp tbsp white miso paste (or sub 2 tsp soy sauce)
• ¾ tsp tsp salt
• ½ tsp black pepper

Instructions

• In a small pot, add the cashews and enough water to cover. Bring to a boil, then simmer for 5-10 minutes to soften the cashews. Drain and run the cashews under cold water to cool them off. 
• In a high-speed blender, add the cashews, dill, water, olive oil, lemon, miso or soy sauce, salt and pepper. Blend on high until totally smooth. If the sauce is super thick, thin it out with some water or more lemon (if it needs more acid). You want it to  be runny, not gloppy (it will thicken as in cools in the fridge). Taste and season with salt or lemon, if needed.
• Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. The sauce will thicken in the fridge, so thin out with some water to your desired consistency before using.

Tips and tricks for the perfect Creamy Dill Dressing

1. Don’t skip boiling the cashews! They need to be soft to create that creamy consistency.
2. The sauce will thicken in the fridge. If using as a dressing for greens – thin it out with just a little bit of water until it is creamy, but not gloppy.
3. To make it a thicker sauce or dip, start with 1/3 cup of water or add more cashews.
4. As always, taste it after it’s blended. It should be super bright and well salted. When you add to to salads or simple bowls, you want a strong, acidic, salty flavor – so it might taste pretty acidic or salty when you eat it with a spoon on it’s own, but will be perfect on a salad or bowl or as a dip.
5. The sauce freezes really well. To thaw, just microwave in 10 second intervals, stirring after each time, until it is creamy again.