Creamy Dill Dressing

Creamy Dill 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!

Vegan Salad Dressing

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Cashew Dill Dressing (Vegan)

A lusciously creamy, perfectly delicious, vegan salad dressing that tastes great on everything!
Prep Time 5 minutes
Total Time 5 minutes
Course Condiment, Salad Dressing
YIELD 2.5 cups
All recipes on are property of jennifer’s kitchen and cannot be republished without written permission.


  • 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


  • 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.

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

  2. 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.


  3. 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!

    1. 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.

  4. 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.

    1. 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.


  5. 5 stars
    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!

  6. 5 stars
    Absolutely phenomenal!! I’ve been using this as a veggie dip and it’s a big hit with everyone who tries it. Thank you!

5 from 3 votes (1 rating without comment)

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