Creamy Vegan Dill Salad Dressing
Vegan Dill Salad Dressing – a lusciously creamy, perfectly delicious, vegan salad dressing that tastes great on everything!
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!
Creamy Vegan Dill Salad Dressing
This lusciously creamy, perfectly delicious, Vegan Dill Salad Dressing tastes great on everything. It’s fabulous on potatoes and rice. We love it on bread or toast. It’s a great topper for steamed or roasted vegetables. And it’s a perfect dip for all your dipping needs!
What’s more, its whole-food, plant-based ingredients fit perfectly in a healthy weight loss plan. It’s the perfect condiment for weight loss!
Healthy, Oil-Free Salad Dressings and Dips
Looking for some more healthy, oil-free salad dressings? I have several that I think you’ll love.
Creamy Dill Salad Dressing (Vegan)
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
- Wash cashews in a colander under very hot water. Drain well.
- Place drained cashews and remaining ingredients, except dill, in blender and blend until very, very smooth. This may take several minutes.
- Stir in dill.
- Chill for at least 45 minutes but preferably overnight.
>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!
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I found this post very punny. The dill spread would definitely go down well with some smoked salmon for me!
What is pictured with the salad in the recipe photo? Do you have a recipe available for them?
It’s just some bread that I toasted. 🙂 Sorry, no recipe. 🙂
Oh, ok 🙂
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
How long do the dressings last in the fridge?
Hi Ciara,
They will keep for about 5 to 6 days in the refrigerator.
I hope you enjoy!
Jennifer
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!
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
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!
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
The door is always open. I love to cook and when it is healthy, it is also guilt free which is amazing.
This is so yummy! Do you know the nutritional
Value of it?
Hi Kerry, I’m so glad you like the dressing. This dressing is very high in fiber and a great source of magnesium, manganese, protein, and healthy fats. I don’t have any additional nutritional details for this recipe; you can read more about why I don’t have nutrition information for my recipes here.)
Almost all of my recipes fit in my weight loss program and one of the benefits of the program is there’s no need to count calories or take too much time with nutrition labels.
I’m glad you liked the dressing! Thank you very much for your comment.
Jennifer
I didn’t make this as per the recipes directions and it still tasted wonderful.
I had some roasted unsalted cashews and added with some raw cashew. The dressing was smooth, thick, creamy and a touch of sweet. I added it over salads, vegetables, potatoes and sweet potatoes and over cooked beans if every kind. Yummy!
Mmm … thanks for that great tip of adding some roasted cashews in the dressing. ?
I’m with you – I like this dressing on almost everything!
Absolutely phenomenal!! I’ve been using this as a veggie dip and it’s a big hit with everyone who tries it. Thank you!
Aw, thank you, Jean. I’m so happy all liked the dressing. I love it as a veggje dip too.
Thank you for your comment.
This is so delicious !!!
Thank you, Deanna! I’m thrilled you like it.
Thank you for taking the time to rate and comment. 🙂
Hi Jennifer,
I have always thought that soaking cashews overnight would make them more creamy when blending. Almost everyone seems to soak them when making “milks”, cakes, salad dressings etc. I see that you do not do that in your salad dressing recipes. Can you elaborate on it please?
Do you think that soaking the cashews overnight will give a creamier texture and a creamier salad dressing?
Thank you.
Hi Alina,
I tested this recipe with both soaked cashews and cashews that had not been soaked.
As far as creaminess, the dressing made with soaked nuts was no creamier than the dressing made with unsoaked nuts. (I am using a good blender. Not sure how it would be without a good blender.)
As far as flavor, the UNsoaked nuts produced a slightly richer and more flavorful dressing.
So I prefer to use cashews that have NOT been soaked. That said, I do place them in a colander and rinse them in hot water before using.
Hope this helps! 🙂
wondering how this would work with fresh dill from the garden this time of year.
I think it would be lovely!