Creamy Vegan Dill Dressing
This vegan cashew dill dressing is creamy and delicious. It adds great flavour to a leafy salad, a potato salad, and more!
- 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.
This recipe makes approximately 1 cup of dressing.
This dressing can be frozen in a container and thawed in the fridge, but it will be very thick once thawed. To thin it back out into a dressing, add a bit of water and re-blend in your blender.