Make the flavor of your salad soar with this creamy dill oil-free salad dressing! Even without oil, it's decadent and creamy thanks to the softened soaked cashews blended into a cream. Once you give this oh-so-creamy, herb-filled recipe a try, it will become your go-to dip and dressing for years to come. It's delicious on potatoes and veggies, too. This recipe yields about about 12 ounces (1½ cups).
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Side
Cuisine: American
Servings: 4-6
Calories: 191kcal
Author: Gina House | World of Vegan
Ingredients
Soaking Ingredients
1cupraw cashewssoaked in water for at least 30 minutes and up to overnight
1scant cupplant milkunsweetened, plain soy or cashew are great options
1teaspoonDijon mustard
2tablespoonsunsweetened plain, dairy-free yogurt(soy or coconut is recommended for creaminess)
2tablespoonsrice wine vinegar
1teaspoongarlic powder
1teaspoononion powder
2teaspoonsdried dill
1teaspoonsalt
Dash of black pepper
Instructions
The night before (or at least 30 minutes before you’d like your dressing to be done), soak your cashews in a bowl with warm water so that the water covers the nuts by ½ inch or so. Once soaked, drain off the excess water.
Add the soaked cashews and all of the other ingredients to a small blender. Cover and shake well.
Blend on high for around 1 minute, or until creamy smooth.
For best taste, refrigerate the dressing for an hour or more to let the flavors meld together. Enjoy!
Notes
Salt Sensitive? - If you are salt-free or trying to reduce your salt, feel free to omit the salt all together. You could even use a salt-free mustard. Substituting with a salt-alternative would work, too.
Too Thick? - If your dressing seems a little too thick after a while, add a tablespoon each of plant-based milk and rice wine vinegar to thin it out. If you want less tang, just use the dairy-free milk.
Gluten-free, dairy-free, oil-free, sugar-free, and soy-free (if using a soy-free plant milk)