Creamy garlic & dill dressing (vegan)
This dill-icious dressing bursts with the flavors of spring. It's made with a dairy-free cashew base, which makes it ultra creamy, and it's dotted with freshly chopped dill. Drizzle this garlicky dressing over leafy green salads, grain bowls, or use it for dunking crunchy raw veggies or warm bread. Makes about ¾ cup of dressing. (About 2 Tablespoons of dressing per serving.)
Servings: 6 people
Calories: 62kcal
Ingredients
- ½ cup water
- ½ cup raw cashews*
- 1 small garlic clove
- 1 Tablespoon lemon juice
- 1 teaspoon tamari
- ½ teaspoon granulated onion or onion powder
- Pinch of salt
- 1 Tablespoon finely chopped fresh dill
Instructions
- In a high-speed blender, combine water, raw cashews, garlic, lemon juice, tamari, granulated onion, and a pinch of salt. Blend until smooth, stopping once or twice to scrape down the sides, if necessary, for even blending. (You'll know it's done when you stop hearing crunching sounds.)
- Once the dressing base is smooth, add freshly chopped dill, and stir to combine (so that the dressing is speckled with dill, not blended).
- Enjoy right away on a salad. Or move the dressing to a covered container in the refrigerator until ready to use. It will continue to thicken in the fridge.
Notes
*If you don’t have a high-speed blender, you have three options for a standard blender. Pick one of the following:
- Grind the dry, raw cashews first in a coffee grinder until they become a flour, and then put them in the blender with the other ingredients. (My favorite option!)
- Soak the cashews in water overnight and drain before following the recipe.
- Cover the cashews in boiling water and let them soak 10-20 minutes before draining and using.
Nutrition
Calories: 62kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 107mg | Potassium: 80mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
