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This vegan cashew dill dressing is creamy and delicious. It adds great flavour to a leafy salad, a potato salad, and more!
I love adding dill to so many of my dishes, which is why I absolutely love this vegan dill dressing! It makes my salads so much more enjoyable and it’s also thick enough to be a dip for raw veggies.
This Dill Dressing Is
- Free of added oil
*See the recipe card below for quantities and instructions
- Raw cashews
- Dijon mustard
- Apple cider vinegar
- Lemon juice
- Garlic powder
- Onion powder
- Dried dill weed
How to Make
Making this cashew dill dressing is super quick and easy! You just need to blend everything in a blender until smooth.
However, you may have to soak your cashews before blending if you do not have a high-powered blender. I have a Vitamix that blends raw, unsoaked cashews into a creamy dressing with no issue, but some blenders might not be able to do this.
To soften your cashews, soak them for at least 4 hours at room temperature, or for a faster method you can soak them in boiled water. To do this, just boil some water on the stove or in an electric kettle, then pour it over the cashews in a bowl, making sure the water covers them completely. Then just place an upside down plate over the bowl to trap the heat and let it sit for at least 20 minutes.
This vegan dill dressing is great in the following ways:
- As a dressing for a leafy green salad
- As a dressing for a potato salad
- As a dressing for a macaroni salad
- As a dip for raw veggies
- As a dip for tortilla chips
Other Vegan Dressings
Creamy Vegan Dill Dressing
- 1 cup raw cashews
- ¾ cups water
- 2 teaspoons capers
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried dill weed
- If you do not have a high-powered blender, start by soaking your cashews. Soak at room temperature for at least 4 hours, or soak in boiled water for 20 minutes.
- Place all ingredients in a blender and blend until smooth.