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Creamy Dill Dressing

February 5, 2018 by JennifersKitchen 12 Comments

Lettuce rejoice!

This salad dressing takes very little thyme to make and the flavor can’t be beet!

Now Romaine calm. I try to make olive my recipes really healthy, and this one is no exception.


The main raisin it’s good for you is that it’s made from whole foods. You can have peas of mind when eating this healthy dressing.


Orange you glad I carrot about you so much that I share healthy recipes with you?

If you have found yourself in a pickle at the grocery store because there were no healthy salad dressings and you thought you were just going to have to dill with it – you know, settle for mediokra – well let me give you a little encourage mint.

This dressing is truly one-in-a-melon. It’s bean a staple at our house for years.

I love it from my head tomatoes. I think you’ll like it berry much too.

Lettuce know what you think! Olive it when you guys leave me a comment!  I’m grapeful for my readers. Actually, I’m nuts about you guys!

Vegan Salad Dressing

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Print

Cashew Dill Dressing (Vegan)

Prep 5 mins

Total 5 mins

Author All recipes on jenniferskitchen.com are property of Jennifer's Kitchen and cannot be included in any other recipes collection, online or offline, without prior written permission.

Yield 2 1/2 cups

A lusciously creamy, perfectly delicious, vegan salad dressing that tastes great on everything!

Ingredients

1 1/2 cups raw cashews

1 cup water

1/4 cup lemon juice

3/4 teaspoon salt

1 teaspoon granulated onion

1 clove garlic

1 1/2 teaspoons dried dill weed

Instructions

  1. Wash cashews in a colander under very hot water. Drain well.
  2. Place drained cashews and remaining ingredients, except dill, in blender and blend until very, very smooth. This may take several minutes.
  3. Stir in dill.
  4. Chill for at least 45 minutes but preferably overnight.

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Filed Under: Dips, Gluten-Free, No-Cook Recipes, Oil-Free Recipes, Recipes, Recipes that use a blender, Salad Dressings, Weight Loss Recipes

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Reader Interactions

Comments

  1. Harry thomas

    February 6, 2018 at 5:03 am

    I found this post very punny. The dill spread would definitely go down well with some smoked salmon for me!

    Reply
  2. Lesa Downs

    February 11, 2018 at 2:29 pm

    What is pictured with the salad in the recipe photo? Do you have a recipe available for them?

    Reply
    • JennifersKitchen

      February 11, 2018 at 5:56 pm

      It’s just some bread that I toasted. 🙂 Sorry, no recipe. 🙂

      Reply
      • Lesa Downs

        February 13, 2018 at 7:42 pm

        Oh, ok 🙂

        Reply
  3. Edward

    May 15, 2018 at 9:45 am

    A friend uses the addition of ACV, cultured mustard, dates and black pepper. I think in lieu of h2o the ACV is supplemented with the dates and mustard being a taste additive as she does not use onion.

    Thanks

    Reply
  4. Ciara

    August 23, 2018 at 6:08 pm

    How long do the dressings last in the fridge?

    Reply
    • JennifersKitchen

      August 23, 2018 at 6:24 pm

      Hi Ciara,

      They will keep for about 5 to 6 days in the refrigerator.

      I hope you enjoy!

      Jennifer

      Reply
  5. Judy Lechleitner

    July 10, 2019 at 11:24 pm

    Hi! Jennifer, I went to the groc store and looked for granulated onion and garlic, and was told it was the same as powder. If it is not, where can I purchase what you recommend? Thank-you for coming to Hastings, Mich. earlier this year, and for all of these nice recipes, as in the hot weather, who wants to cook up a storm! Thank-you for being so generous to share recipes from time to time. Going from eating clean meats as a kid to nearly vegan has been a wonderful journey the past 60 years, one learns something new almost every week! No need to publish this. Just grateful for your contributions!

    Reply
    • JennifersKitchen

      July 11, 2019 at 10:20 am

      Hi Judy,
      Thank you so much for your comment. I really enjoyed my time in Hastings! 🙂

      Granulated onion and granulated garlic are different than onion powder and garlic powder in both taste and texture (and in their shelf life); however, they can be used interchangeably. If you would like to purchase the granulated, you can click on the link in the recipes.

      So happy to hear you are enjoying the recipes.
      Blessings,
      Jennifer

      Reply
  6. Dusty

    September 13, 2020 at 3:56 pm

    Okay, this recipe is great! I have used it straight like the recipe for dressing and that was wonderful. I have made it a bit more zippy by adding more lemon and more salt and more garlic. ( my husband likes his dressings strong)

    For Sabbath we had a picnic and I used this dressing (by the recipe) to make a traditional potato salad. It was great. Even better than the fatty one my husband made.

    Then I decided I wanted to make a pasta salad. So I took the same recipe, subbed the lemon juice with the liquid from pepperocinnis and tripled the garlic. I mixed that with pasta, diced red peppers, diced pepperoncini, scallions, red onions and frozen peas. IT WAS GREAT! and it was very different from the potato salad.
    WIN WIN WIN
    Thanks!

    Reply
    • JennifersKitchen

      September 13, 2020 at 8:23 pm

      I’m so happy that you like the dressing, Dusty! I like mine with extra garlic too 🙂 And I really like it on potato salad. I usually use my Creamy Italian dressing for pasta salad; I need to try the dill dressing next time. Sounds like I need to come over to your house for lunch! 😉

      Jennifer

      Reply
      • Dusty

        September 14, 2020 at 4:25 pm

        The door is always open. I love to cook and when it is healthy, it is also guilt free which is amazing.

        Reply

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