Creamy Lemon Dill Dressing
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This creamy lemon-dill dressing comes together in seconds and it's such a fresh compliment to a spring salad. If you aren't a dill fan, feel free to leave it out. It's still tasty either way! I recommend making this dressing the day before you plan to use it (or at least a few hours before if you can) because it thickens up in the fridge when chilled (however, it's not absolutely necessary to chill it first).
Yield
2/3 cup dressing
Soak time
2-8 hours
Prep Time
5 Minutes
Cook time
0 Minutes
Total Time
5 Minutes
Ingredients:
- 1/2 cup water
- 1/4 cup raw cashews, soaked
- 3-4 tablespoons fresh lemon juice (I used 4 tbsp)
- 2 tablespoons nutritional yeast
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh dill (see note)
- 1/2 small garlic clove
- 1/4 + 1/8 teaspoon fine grain sea salt, or to taste
- 1/4 teaspoon onion powder
Directions:
- Soak the cashews in water for 2-8 hours before starting (to soften). You can skip this step if you have a Vitamix. Drain and rinse cashews before starting.
- Add all the ingredients into a high speed blender and blend until completely smooth. Adjust ingredients to taste if desired.
Notes: You can use dried dill weed instead of fresh dill. Add it in small amounts at a time, to taste (I would start with 1/4-1/2 teaspoon and add from there).
I prefer my dressing tangy, so I opt for more lemon juice. For a less tangy dressing, you can reduce the amount I used or you can add a touch of sweetener to taste.
For a nut-free dressing, try my Lightened-Up Lemon Tahini Dressing.