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Creamy Cashew Dill Dressing

Cook Time 10 minutes
Servings 1 cup

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.

Notes

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.